YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted sweet potatoes and colorful vegetables tossed in olive oil, served alongside fluffy scrambled eggs for a protein-packed breakfast with a savory, caramelized finish.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup sweet potato
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
1 tsp grass-fed ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
In a medium bowl, toss the cubed sweet potato, diced bell pepper, zucchini, and red onion with the extra virgin olive oil, garlic powder, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes, or until the sweet potatoes are tender and the edges are slightly browned.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a bowl with the remaining sea salt and black pepper until well combined.
Heat the grass-fed ghee in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the eggs across the pan to create large, fluffy curds.
Once the eggs are just set, remove from heat and serve immediately alongside the roasted vegetables, garnished with fresh chopped chives.