YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed bell peppers and zucchini roasted until tender-crisp, folded into fluffy scrambled eggs and topped with tangy feta cheese.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup bell peppers
1 cup zucchini
0.5 cup red onion
1 oz feta cheese
1 tsp olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell peppers, zucchini, and red onion with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized at the edges.
In a medium bowl, whisk together the large eggs, egg whites, and garlic powder until the mixture is well combined and frothy.
Heat the ghee in a large non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to create soft curds.
Once the eggs are nearly set, fold in the roasted vegetables and sprinkle with crumbled feta cheese before serving hot.