YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini folded into fluffy, protein-packed scrambled eggs for a vibrant and savory breakfast that keeps you satisfied all morning.
INGREDIENTS
3 large pasture-raised eggs
1 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper, zucchini, and red onion with the extra virgin olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and frothy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Gently push the eggs with a silicone spatula, creating large, soft curds as they begin to set.
Fold the roasted vegetables into the eggs when they are nearly finished cooking, ensuring they stay moist and tender.
Remove from heat and garnish with freshly chopped chives before serving.