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 liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 2 tsp olive oil; 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

Whisked eggs and whites scrambled until fluffy and served alongside oven-roasted bell peppers and zucchini for a vibrant, savory start to your morning.

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NUTRITION

Protein

50.0g

Fat

26g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

2 tsp olive oil

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).
2
On a large baking sheet, toss the chopped bell pepper, diced zucchini, and sliced red onion with 1 teaspoon of olive oil, garlic powder, and half of the sea salt and black pepper.
3
Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly charred.
4
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and frothy.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook, stirring gently with a silicone spatula, until the eggs are just set and fluffy.
7
Season the scrambled eggs with the remaining sea salt and black pepper.
8
Plate the eggs alongside the roasted vegetables and serve immediately while hot.