YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted zucchini and bell peppers tossed with fluffy scrambled eggs and creamy feta for a vibrant, protein-packed start to your morning.
INGREDIENTS
1 cup zucchini
0.5 cup red bell pepper
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
2 large eggs
1 cup liquid egg whites
1 cup baby spinach
1 oz feta cheese
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the diced zucchini and bell peppers with avocado oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
While vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a spatula to create soft curds.
Fold the roasted vegetables and baby spinach into the eggs, continuing to cook until the spinach is wilted and the eggs are just set.
Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top before serving warm.