YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with savory chicken sausage and tender roasted vegetables, creating a colorful and protein-packed breakfast bowl.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 link cooked chicken sausage
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.25 tbsp extra virgin olive oil
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper, zucchini, red onion, and chicken sausage into uniform bite-sized pieces.
Toss the diced vegetables and sausage with olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast for 15 minutes, or until the vegetables are tender and the sausage is slightly browned.
While the vegetables roast, whisk together the eggs, liquid egg whites, and Greek yogurt in a medium bowl until completely smooth.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.
Gently push the eggs across the pan with a spatula to create large, soft curds.
When the eggs are nearly set but still moist, fold in the roasted vegetable and sausage mixture along with the baby spinach.
Continue to cook for 1 minute until the spinach is just wilted and the eggs are fully cooked.
Transfer to a bowl and enjoy immediately while hot.