Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 0.5 cup black beans; 1 oz feta cheese; 1 cup baby spinach; 0.5 cup bell pepper; 0.25 cup red onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Roasted bell peppers and onions folded into fluffy scrambled eggs and black beans, topped with tangy feta cheese for a savory morning meal.

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NUTRITION

Protein

46.3g

Fat

22.4g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.5 cup black beans

1 oz feta cheese

1 cup baby spinach

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell peppers and red onions with olive oil, sea salt, and black pepper on the sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
While veggies roast, whisk the whole eggs and egg whites in a bowl.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Gently scramble the eggs until mostly set, then fold in the roasted vegetables, black beans, and baby spinach.
7
Continue cooking for 1 minute until the spinach is wilted and beans are warmed through.
8
Plate the scramble and top with crumbled feta cheese.