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 peppers; 0.5 cup red onion; 2 cups baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast

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 with oven-roasted bell peppers and onions, finished with a handful of vibrant spinach for a satisfying, nutrient-dense start.

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NUTRITION

Protein

54.2g

Fat

22.0g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

0.5 cup red onion

2 cups baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped bell peppers and red onion with half the olive oil and a pinch of sea salt on the prepared sheet.
3
Roast the vegetables for 15 minutes until the edges are slightly caramelized and tender.
4
In a medium bowl, whisk together the eggs, liquid egg whites, nutritional yeast, and remaining sea salt.
5
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
6
Add the roasted vegetables and baby spinach to the skillet, stirring until the spinach just begins to wilt.
7
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are soft and fluffy.
8
Season with black pepper and serve immediately.