Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 0.75 cup Egg whites; 3 oz Chicken sausage; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 cup Red onion; 1 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

Oven-roasted bell peppers and zucchini folded into fluffy scrambled eggs with savory chicken sausage for a vibrant and protein-rich breakfast.

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NUTRITION

Protein

47.7g

Fat

32.3g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Egg whites

3 oz Chicken sausage

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell pepper, zucchini, and red onion with a pinch of sea salt and roast for 15 minutes until tender and slightly charred.
3
While the vegetables roast, whisk the whole eggs and egg whites in a medium bowl until the mixture is uniform and light.
4
Melt the ghee in a non-stick skillet over medium heat and sauté the sliced chicken sausage for 3-4 minutes until golden brown.
5
Stir the roasted vegetables into the skillet, then pour the egg mixture over the top, stirring gently to create soft curds.
6
Remove from the heat once the eggs are just set and garnish with fresh parsley and cracked black pepper before serving.