YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Scrambled eggs and whites cooked to fluffy perfection, folded with caramelized roasted peppers and onions and topped with tangy feta cheese.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup bell peppers
0.5 cup red onion
1 tsp ghee
1 tsp avocado oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the diced bell peppers and red onions on the sheet, drizzle with avocado oil, and sprinkle with half of the salt and pepper.
Roast the vegetables for 18-20 minutes until they are tender and show slight charred edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the pan.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.
Once the eggs are nearly set but still moist, fold in the roasted vegetables and the remaining salt and pepper.
Remove from heat, sprinkle with the crumbled feta cheese, and serve immediately while the cheese is slightly softened.