YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers tossed with fluffy scrambled eggs and tangy feta for a vibrant, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup bell peppers
1 cup zucchini
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 cup baby spinach
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the bell peppers and zucchini into uniform half-inch pieces and place them on the prepared baking sheet.
Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and garlic powder, tossing well to coat.
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform and frothy.
Heat a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds before gently stirring with a silicone spatula.
When the eggs are nearly set but still moist, fold in the roasted vegetables and the fresh baby spinach, stirring until the spinach just begins to wilt.
Remove the skillet from the heat, sprinkle with crumbled feta cheese, and serve immediately while hot.