Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Fluffy eggs and egg whites scrambled with savory chicken sausage and charred roasted vegetables for a protein-rich breakfast that is satisfyingly tender.

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NUTRITION

555kcal
Protein
50.1g
Fat
31.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 link chicken sausage

0.5 cup bell peppers

0.25 cup red onion

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the diced bell peppers, red onion, and cherry tomatoes with the extra virgin olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 12-15 minutes until they are tender and the tomatoes have just begun to burst.

  • 4

    While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for about 3-4 minutes per side.

  • 5

    In a medium bowl, whisk together the large eggs and the egg whites until well combined and slightly frothy.

  • 6

    Add the ghee to the skillet with the sausage, then pour in the egg mixture, stirring gently with a spatula to create soft curds.

  • 7

    Once the eggs are nearly set, fold in the roasted vegetables from the oven.

  • 8

    Transfer to a plate, garnish with freshly chopped chives, and serve immediately.

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Fluffy eggs and egg whites scrambled with savory chicken sausage and charred roasted vegetables for a protein-rich breakfast that is satisfyingly tender.

NUTRITION

555kcal
Protein
50.1g
Fat
31.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 link chicken sausage

0.5 cup bell peppers

0.25 cup red onion

0.5 cup cherry tomatoes

0.5 tsp extra virgin olive oil

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the diced bell peppers, red onion, and cherry tomatoes with the extra virgin olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 12-15 minutes until they are tender and the tomatoes have just begun to burst.

  • 4

    While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for about 3-4 minutes per side.

  • 5

    In a medium bowl, whisk together the large eggs and the egg whites until well combined and slightly frothy.

  • 6

    Add the ghee to the skillet with the sausage, then pour in the egg mixture, stirring gently with a spatula to create soft curds.

  • 7

    Once the eggs are nearly set, fold in the roasted vegetables from the oven.

  • 8

    Transfer to a plate, garnish with freshly chopped chives, and serve immediately.