YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Vegetables and Turkey Sausage
Fluffy scrambled eggs and whites folded with savory turkey sausage and roasted vegetables, served over a bed of fresh arugula with a hint of smoky paprika.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
2.5 ounces Turkey Sausage
1/2 cup diced Red Bell Pepper
1/2 cup diced Zucchini
2 teaspoons Avocado Oil
1 cup fresh Arugula
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell peppers and zucchini with one teaspoon of avocado oil and a pinch of salt.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized.
While the vegetables roast, crumble and brown the turkey sausage in a non-stick skillet over medium heat until fully cooked.
Whisk the whole eggs and egg whites together in a small bowl until well combined.
Add the remaining teaspoon of oil to the skillet with the sausage, pour in the egg mixture, and add the roasted vegetables.
Gently fold the mixture with a spatula until the eggs are soft-scrambled and just set.
Place the fresh arugula on a plate and top with the warm egg and vegetable scramble.