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 liquid egg whites; 4 oz ground turkey; 0.5 cup bell peppers; 0.5 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

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 zucchini and bell peppers tossed with savory ground turkey and fluffy scrambled eggs for a vibrant, protein-packed breakfast that is incredibly satisfying.

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NUTRITION

Protein

57.1g

Fat

30.8g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

4 oz ground turkey

0.5 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Place the diced zucchini and bell peppers on the sheet, drizzle with olive oil, and sprinkle with half of the salt, pepper, garlic powder, and oregano.
3
Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, heat a non-stick skillet over medium heat and add the ground turkey, breaking it apart until fully browned and cooked through.
5
In a medium bowl, whisk together the whole eggs, liquid egg whites, and the remaining seasonings until well combined.
6
Pour the egg mixture into the skillet with the turkey, stirring gently with a spatula to create soft, pillowy curds.
7
Once the eggs are nearly set, fold in the roasted vegetables and serve immediately while hot.