YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Roasted Potatoes and Brussels Sprouts
Air-fried baby potatoes and crispy brussels sprouts served alongside fluffy, protein-packed scrambled eggs melted with sharp cheddar and zesty salsa.
INGREDIENTS
2 large Eggs
1 cup Liquid egg whites
1 oz Sharp cheddar cheese
4 oz Baby potatoes
1 cup Brussels sprouts
1 tsp Avocado oil
2 tbsp Pace salsa
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your air fryer to 400°F.
Halve the baby potatoes and trim the brussels sprouts, then cut the sprouts in half.
In a medium bowl, toss the potatoes and brussels sprouts with avocado oil, garlic powder, and half of the salt and pepper.
Place the vegetables in the air fryer basket and cook for 15 to 18 minutes, shaking the basket halfway through, until they are golden and crispy.
While the vegetables roast, whisk the large eggs and liquid egg whites together in a bowl with the remaining salt and pepper.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs while stirring gently with a spatula until soft curds form, then fold in the shredded cheddar cheese until melted.
Plate the cheesy scrambled eggs alongside the roasted vegetables and top the eggs with the Pace salsa.