YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini tossed with fluffy scrambled eggs and protein-rich black beans for a savory, satisfying start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup canned black beans
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
Toss the diced red bell pepper, zucchini, and red onion with the extra virgin olive oil and a pinch of sea salt on the baking sheet.
Roast the vegetables for 18-20 minutes until they are tender and show golden, caramelized edges.
In a medium mixing bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Place a non-stick skillet over medium-low heat and add the roasted vegetables and rinsed black beans, stirring for 1 minute to warm them through.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently fold the eggs until they reach a soft, creamy scramble.
Remove the skillet from the heat, sprinkle with the crumbled feta cheese and red pepper flakes, and serve immediately while hot.