YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed chicken sausage and roasted garden vegetables folded into fluffy, protein-packed scrambled eggs for a vibrant and savory breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 links chicken sausage
0.5 cup bell pepper
0.5 cup zucchini
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the diced bell pepper and zucchini with avocado oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the vegetables for 12-15 minutes until tender and slightly caramelized.
While vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and frothy.
Lower the skillet heat to medium-low and pour the egg mixture over the browned sausage.
Gently fold the eggs with a spatula, adding the roasted vegetables once the eggs begin to set.
Continue cooking until the eggs are just set but still moist, then garnish with fresh chives and serve immediately.