YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini folded into fluffy, protein-packed scrambled eggs and topped with tangy feta for a vibrant and savory morning start.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup mixed bell peppers
0.5 cup zucchini
1 tsp extra virgin olive oil
1 tsp grass-fed butter
1 oz feta cheese
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.
Dice the bell peppers and zucchini into small, uniform pieces.
Toss the vegetables with olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized at the edges.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Melt the grass-fed butter in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula to create soft, pillowy curds.
When the eggs are nearly set but still moist, fold in the roasted vegetables and crumbled feta cheese.
Remove the skillet from the heat immediately to prevent overcooking.
Garnish with freshly chopped chives and serve warm.