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; 2 oz chicken sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp 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

Pan-seared chicken sausage and oven-roasted vegetables folded into fluffy scrambled eggs, finished with a sprinkle of tangy feta for a savory and satisfying start.

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NUTRITION

Protein

49.4g

Fat

35.9g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp 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
Dice the red bell pepper and zucchini into small, uniform cubes to ensure even cooking.
3
Toss the vegetables with the extra virgin olive oil on the baking sheet and roast for 12 minutes until tender.
4
While vegetables roast, slice the chicken sausage into thin rounds and brown them in a non-stick skillet over medium heat.
5
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
6
Lower the skillet heat to medium-low and pour the egg mixture over the browned sausage.
7
Add the roasted vegetables to the skillet and gently fold the eggs with a spatula until they are just set and fluffy.
8
Transfer to a plate and garnish with crumbled feta cheese and minced fresh chives before serving.