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; 0.5 cup black beans; 1 cup bell peppers; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Sautéed bell peppers and zucchini roasted until tender, folded into fluffy protein-packed scrambled eggs and topped with savory crumbled feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.4g

Fat

27.4g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup black beans

1 cup bell peppers

0.5 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped bell peppers and zucchini with the extra virgin olive oil, sea salt, black pepper, and garlic powder on the prepared sheet.
3
Roast the vegetables for 15 minutes until they are tender and show slight caramelization at the edges.
4
While vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform.
5
Heat a large non-stick skillet over medium heat and add the roasted vegetables along with the rinsed black beans.
6
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are fluffy and fully set.
7
Remove the skillet from the heat, sprinkle the crumbled feta cheese over the top, and serve while warm.