YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini folded into fluffy, protein-packed scrambled eggs and topped with tangy, creamy feta cheese for a satisfying start.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
1 cup bell peppers
1 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
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the diced bell peppers and zucchini with olive oil and garlic powder directly on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and show slight caramelized edges.
In a medium mixing bowl, whisk together the whole eggs and egg whites until the mixture is uniform.
Heat a large non-stick skillet over medium heat and add the baby spinach, stirring until it is just wilted.
Pour the whisked egg mixture into the skillet and cook slowly, using a spatula to gently scramble the eggs.
Fold the roasted vegetables and crumbled feta cheese into the eggs just before they are fully set.
Season the scramble with sea salt and black pepper before serving immediately while hot.