Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 0.25 whole avocado; 0.5 cup bell peppers; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Whisked eggs and whites scrambled to a velvety finish, served with oven-roasted bell peppers and zucchini that offer a delightful caramelized sweetness.

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NUTRITION

Protein

41.3g

Fat

32.8g

Carbs

15.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.25 whole avocado

0.5 cup bell peppers

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell peppers and zucchini with the extra virgin olive oil and a pinch of sea salt directly on the baking sheet.
3
Roast the vegetables for 15-18 minutes until they are tender and show light golden-brown edges.
4
While the vegetables are roasting, whisk together the whole eggs, egg whites, remaining sea salt, and black pepper in a medium bowl until well combined.
5
Heat the ghee in a high-quality non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula.
7
Continue to cook slowly, pushing the eggs across the pan to create soft, creamy curds, removing from heat just before they look fully dry.
8
Transfer the scrambled eggs to a plate, serve alongside the roasted vegetables, and garnish with sliced avocado and fresh chives.