Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 1 oz feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted zucchini and bell peppers tossed with fluffy, protein-packed scrambled eggs and salty feta cheese for a vibrant and satisfying morning meal.

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NUTRITION

Protein

45.3g

Fat

27.8g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Dice the red bell pepper and zucchini into small, uniform cubes.
3
Toss the diced vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
4
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
5
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until well combined and frothy.
6
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft curds.
7
When the eggs are nearly set, fold in the roasted vegetables and fresh baby spinach, stirring until the greens are just wilted.
8
Remove from heat, top with crumbled feta cheese, and serve immediately.