YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed chicken sausage and roasted garden vegetables folded into fluffy, protein-packed scrambled eggs for a savory and satisfying morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 link organic chicken apple sausage
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp extra virgin olive oil
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 red bell pepper and zucchini into small, uniform pieces and toss them with 0.5 tsp of the olive oil and a pinch of salt.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized on the edges.
In a medium mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is completely uniform and aerated.
Slice the chicken sausage into rounds and heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium heat.
Sauté the sausage for 3 minutes until browned, then reduce the heat to medium-low.
Pour the egg mixture into the skillet and add the roasted vegetables, gently folding with a silicone spatula.
Continue to cook, moving the eggs slowly until soft, creamy curds form and the eggs are just set.
Season with the sea salt and black pepper, then garnish with finely chopped fresh chives before serving immediately.