YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Vibrant bell peppers and zucchini are roasted until tender and folded into fluffy, golden scrambled eggs for a protein-packed morning start.
INGREDIENTS
1 tbsp avocado oil
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
3 large eggs
1 cup egg whites
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced bell peppers, zucchini, and red onion with the avocado oil on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl with the sea salt and black pepper.
Heat a large non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds from the edges to the center.
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables.
Remove from heat and garnish with chopped fresh chives before serving.