YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with feta and served over a bed of golden roasted broccoli and bell peppers for a satisfying crunch.
INGREDIENTS
3 large Eggs
0.75 cup Egg whites
0.5 oz Feta cheese
0.5 cup Black beans
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 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) and line a baking sheet with parchment paper.
Toss the broccoli florets and diced red bell pepper with olive oil, sea salt, black pepper, and garlic powder on the prepared sheet.
Roast the vegetables for 15-20 minutes until they are tender and show golden-brown charred edges.
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl until fully combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.
When the eggs are nearly set, fold in the crumbled feta cheese and the black beans until warmed through.
Divide the roasted vegetables between plates and top with the protein-packed scrambled egg mixture.