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; 0.5 cup liquid egg whites; 3 oz chicken sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp avocado oil; 1 cup baby spinach; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper

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 vegetables and savory chicken sausage folded into velvety scrambled eggs for a protein-packed and hearty breakfast.

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NUTRITION

Protein

54.0g

Fat

31.9g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp avocado oil

1 cup baby spinach

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

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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, zucchini, and chicken sausage into uniform bite-sized pieces.
3
Toss the diced vegetables and sausage on the baking sheet with avocado oil, sea salt, and black pepper.
4
Roast for 12 to 15 minutes until the vegetables are tender and the sausage is slightly browned and caramelized.
5
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and nutritional yeast in a medium bowl until well combined.
6
Heat a non-stick skillet over medium-low heat and add the roasted vegetable and sausage mixture along with the baby spinach.
7
Once the spinach has slightly wilted, pour the egg mixture into the skillet.
8
Gently stir the eggs with a silicone spatula, moving them constantly until they are just set and have a velvety texture.