Name: 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 egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp olive oil; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Vegetables

Fluffy eggs scrambled with vibrant roasted bell peppers and zucchini, topped with creamy avocado for a nutrient-dense and satisfying start to your morning.

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NUTRITION

Protein

49.2g

Fat

28.1g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp olive oil

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

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 diced bell peppers, zucchini, and red onion with olive oil, sea salt, and black pepper on the sheet.
3
Roast the vegetables for 12-15 minutes until tender and slightly caramelized.
4
In a bowl, whisk together the whole eggs and egg whites until well combined.
5
Pour the egg mixture into a non-stick skillet over medium-low heat, stirring gently for a soft scramble.
6
Fold the roasted vegetables into the eggs and serve immediately topped with sliced avocado and fresh chives.