Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell peppers; 0.5 cup zucchini; 0.25 cup red onion; 1 oz feta cheese; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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 egg whites scrambled with savory feta and served over a bed of tender, oven-roasted peppers and zucchini for a colorful, protein-packed start.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.6g

Fat

22.6g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell peppers

0.5 cup zucchini

0.25 cup red onion

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell peppers, zucchini, and red onion with dried oregano, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites in a medium bowl until the mixture is frothy.
5
Melt the ghee in a non-stick skillet over medium-low heat, ensuring the surface is well-coated.
6
Pour in the egg mixture, letting it sit for a moment before gently folding to create soft, pillowy curds.
7
Stir in the crumbled feta cheese just before the eggs are finished cooking to keep them moist.
8
Serve the creamy scrambled eggs immediately over the bed of roasted vegetables for a hearty breakfast.