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; 0.75 cup egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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

Fluffy eggs scrambled with egg whites and salty feta, paired with oven-roasted vegetables that offer a caramelized sweetness in every bite.

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NUTRITION

Protein

45.0g

Fat

36.3g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tbsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Place the diced red bell pepper, zucchini, and red onion on the sheet, drizzling with 0.5 tbsp of olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred around the edges.
4
In a medium bowl, whisk together the large eggs and egg whites until the mixture is uniform and frothy.
5
Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet, letting it set for a moment before gently pushing the curds with a spatula to create a soft, pillowy texture.
7
Just before the eggs are fully set, fold in the roasted vegetables and the crumbled feta cheese.
8
Season with the remaining sea salt and black pepper, then garnish with fresh chives before serving warm.