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 extra virgin olive oil; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

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

Fluffy eggs scrambled with egg whites and served over a bed of tender roasted zucchini and peppers, topped with tangy feta cheese for a savory finish.

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NUTRITION

Protein

43.5g

Fat

31.1g

Carbs

12.5g

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 extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper and zucchini with extra virgin olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
In a medium bowl, whisk together the eggs and egg whites until the mixture is uniform and light.
5
Heat a non-stick skillet over medium-low heat and add the ghee to coat the pan.
6
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds until just set.
7
Transfer the roasted vegetables to a plate, top with the fluffy scrambled eggs, and garnish with crumbled feta and fresh chives.