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; 1 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 1 tsp olive oil; 1 tsp ghee; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Oven-roasted bell peppers and zucchini tossed with fluffy, protein-packed scrambled eggs for a vibrant and savory morning meal.

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NUTRITION

Protein

50.9g

Fat

27.1g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

1 tsp ghee

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and garlic powder on the prepared baking sheet.
3
Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized at the edges.
4
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform and frothy.
5
Heat the ghee in a large non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula to create soft, large curds.
7
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and the parmesan cheese.
8
Continue to cook for another 30-60 seconds until the eggs are fully cooked through, then serve immediately.