YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled to a fluffy finish, served with oven-roasted zucchini and bell peppers that offer a sweet, caramelized depth.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 oz feta cheese
0.5 cup zucchini
0.5 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the zucchini and red bell pepper into half-inch pieces, then toss them on the baking sheet with olive oil, oregano, sea salt, and black pepper.
Spread the vegetables in a single layer and roast for 15 minutes until they are tender and slightly browned around the edges.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and airy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently and constantly with a silicone spatula to create soft curds.
Once the eggs are nearly set but still moist, fold in the roasted vegetables and crumbled feta cheese before serving immediately.