YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with savory chicken sausage and vibrant roasted vegetables, finished with a sprinkle of tangy feta cheese for a satisfying, protein-packed start.
INGREDIENTS
2 large eggs
0.5 cup egg whites
2 oz chicken sausage
1 oz feta cheese
0.5 cup bell pepper
0.5 cup red onion
0.5 cup cherry tomatoes
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell pepper, red onion, and cherry tomatoes with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and the tomatoes have just begun to burst.
While the vegetables roast, whisk the whole eggs and egg whites in a bowl until the mixture is uniform and frothy.
Heat a non-stick skillet over medium heat and add the sliced chicken sausage, searing for 2 minutes per side until browned.
Pour the egg mixture into the skillet with the sausage, using a silicone spatula to gently push the eggs toward the center to create soft curds.
Once the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese.
Remove from heat immediately and garnish with fresh chives before serving.