YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy scrambled eggs and egg whites folded with salty feta and served over a bed of vibrant, oven-roasted bell peppers and zucchini.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
1 cup bell pepper
1 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the bell pepper and slice the zucchini into half-moons.
On a parchment-lined baking sheet, toss the bell pepper and zucchini with the extra virgin olive oil, sea salt, and garlic powder.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables are roasting, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula to create soft, large curds.
When the eggs are nearly set but still moist, sprinkle the black pepper and fold in the crumbled feta cheese.
Remove the skillet from the heat and serve the creamy scrambled eggs immediately alongside the roasted vegetable medley.