YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Silky scrambled eggs folded with sautéed zucchini and savory chicken sausage, finished with a sprinkle of tangy feta cheese for a protein-packed morning.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1 link chicken sausage
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced red bell pepper and zucchini to the pan, pan-roasting until the vegetables are tender and have golden-brown charred edges.
Stir in the sliced chicken sausage and cook for 2 minutes until heated through and slightly crisp.
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
Reduce the skillet heat to medium-low and pour the egg mixture over the roasted vegetables and sausage.
Gently stir with a spatula to create large, soft curds, continuing until the eggs are just set but still moist.
Remove the pan from the heat, sprinkle with crumbled feta cheese and fresh chives, and serve immediately.