YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed chicken sausage and roasted seasonal vegetables folded into fluffy, protein-packed scrambled eggs for a vibrant and savory start to your morning.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
2 oz Chicken apple sausage
0.5 cup Bell pepper
0.5 cup Zucchini
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly charred around the edges.
In a medium bowl, whisk the whole eggs and egg whites together until the mixture is uniform and airy.
Heat a non-stick skillet over medium heat and add the sliced chicken sausage, searing for 3 minutes until golden.
Pour the egg mixture into the skillet with the sausage and cook, stirring slowly to create soft, pillowy curds.
Fold the roasted vegetables into the eggs just before they finish cooking to incorporate the flavors.
Plate the scramble immediately and top with chopped fresh chives for a bright finish.