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; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

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 to a silky finish, served alongside oven-roasted bell peppers and onions for a vibrant, nutrient-dense breakfast.

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NUTRITION

Protein

49.1g

Fat

29.7g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper and red onion with 0.5 tbsp olive oil and a pinch of sea salt on the sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
In a bowl, whisk together the eggs, egg whites, garlic powder, remaining sea salt, and black pepper.
5
Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, stirring gently until soft, creamy curds form.
7
Fold the roasted vegetables into the scrambled eggs and garnish with fresh chives before serving.