YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and served over a bed of roasted bell peppers, onions, and savory chicken sausage for a vibrant, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
2 oz chicken sausage
0.5 cup red bell pepper
0.5 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper and red onion into bite-sized pieces, then slice the chicken sausage into rounds.
Toss the peppers, onions, and sausage with the olive oil on the baking sheet and roast for 15 minutes until the vegetables are tender and caramelized.
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Heat a non-stick skillet over medium-low heat and add the baby spinach, stirring until just wilted.
Pour the egg mixture into the skillet with the spinach and cook slowly, using a spatula to gently fold the eggs until they are soft and set.
Plate the roasted vegetable and sausage mixture, then top with the hearty scrambled eggs and serve immediately.