YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini folded into fluffy scrambled eggs and topped with tangy feta cheese for a vibrant, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup zucchini
1 cup baby spinach
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Toss the diced red bell pepper and zucchini with 0.25 tbsp of the extra virgin olive oil and a pinch of the sea salt, then roast for 15 minutes until tender and golden.
3. While the vegetables roast, whisk together the whole eggs, liquid egg whites, garlic powder, remaining sea salt, and black pepper in a medium bowl until well combined.
4. Heat the remaining 0.25 tbsp of extra virgin olive oil in a non-stick skillet over medium-low heat.
5. Add the roasted vegetables and baby spinach to the skillet, stirring for about 1 minute until the spinach is just wilted.
6. Pour the egg mixture into the skillet over the vegetables, stirring gently with a silicone spatula to form large, soft curds.
7. Fold in the crumbled feta cheese just before the eggs are fully set to maintain a creamy texture.
8. Transfer to a plate and serve immediately while the eggs are silky and hot.