YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with silky egg whites and feta, served over a bed of golden roasted sweet potatoes and vibrant bell peppers.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.5 cup sweet potato
0.5 cup red bell pepper
1 tsp olive oil
1 tsp ghee
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.
Toss the diced sweet potato and red bell pepper with olive oil, half of the sea salt, and half of the black pepper directly on the sheet.
Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and golden.
While the vegetables roast, whisk the whole eggs and egg whites together in a bowl with the remaining salt and pepper until well combined.
Melt the ghee in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan to create soft, creamy curds.
Just before the eggs are fully set, fold in the crumbled feta cheese and fresh chives.
Divide the roasted vegetable medley between plates and top with the fluffy scrambled eggs.