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; 0.5 cup egg whites; 0.25 cup non-fat Greek yogurt; 2 ounce chicken sausage; 0.5 cup bell pepper; 0.5 cup zucchini; 1 teaspoon ghee; 0.13 whole avocado; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 0.25 teaspoon garlic powder

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

Tender roasted bell peppers and zucchini folded into creamy scrambled eggs with savory chicken sausage and a dollop of Greek yogurt for a velvety finish.

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NUTRITION

Protein

51.3g

Fat

33.7g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

2 ounce chicken sausage

0.5 cup bell pepper

0.5 cup zucchini

1 teaspoon ghee

0.13 whole avocado

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and sliced chicken sausage with the ghee on the baking sheet and roast for 15 minutes until tender and caramelized.
3
While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder in a bowl until completely smooth.
4
Transfer the roasted vegetables and sausage to a non-stick skillet over medium-low heat.
5
Pour the egg mixture over the vegetables and cook, stirring gently with a spatula, until the eggs are soft, creamy, and just set.
6
Plate the scramble and top with fresh avocado slices for a rich finish.