YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed zucchini and bell peppers roasted until tender, folded into fluffy scrambled eggs and topped with tangy crumbled feta cheese.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup zucchini
0.5 cup red bell pepper
1 oz feta cheese
1 tsp extra virgin olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the diced zucchini and red bell pepper with the extra virgin olive oil, sea salt, and black pepper on the baking sheet.
Roast the vegetables for 12-15 minutes until they are tender and show slight caramelization on the edges.
While vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat, ensuring the fat coats the entire surface of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the cooked edges toward the center.
When the eggs are about 80% cooked and still look moist, fold in the roasted vegetables and the crumbled feta cheese.
Continue to cook for another 30-60 seconds until the eggs are fully set but still soft.
Garnish with freshly chopped chives and serve immediately.