YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Vibrant bell peppers and zucchini are roasted until tender and folded into fluffy, protein-rich scrambled eggs for a satisfying and savory start to the day.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with half of the olive oil, sea salt, black pepper, and dried oregano on the prepared baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and frothy.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Gently fold in the roasted vegetables and continue to cook, stirring occasionally with a spatula, until the eggs are soft and fluffy.
Serve the egg scramble immediately while warm.