YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with vibrant roasted zucchini and bell peppers, finished with a sprinkle of fresh herbs for a savory and satisfying start to your day.
INGREDIENTS
3 large Eggs
1 cup Egg whites
0.5 cup Zucchini
0.5 cup Red bell pepper
0.25 cup Red onion
0.5 tbsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Toss the diced zucchini, red bell pepper, and red onion on the baking sheet with a pinch of the sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform and frothy.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until they are mostly set but still moist.
Fold the roasted vegetables into the eggs, sprinkle with fresh chives, and serve immediately while hot.