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; 0.75 cup Egg whites; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 cup Red onion; 1 oz Feta cheese; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh chives

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

Oven-roasted summer vegetables tossed with fluffy, protein-packed scrambled eggs and tangy feta for a vibrant and savory morning start.

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NUTRITION

Protein

44.9g

Fat

28g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 oz Feta cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

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PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Toss diced bell peppers, zucchini, and red onion with half the olive oil and a pinch of salt.
3
Roast vegetables for 12-15 minutes until tender and slightly caramelized.
4
Whisk together whole eggs and egg whites in a bowl until well combined.
5
Heat remaining oil in a non-stick skillet over medium-low heat.
6
Pour in egg mixture and cook slowly, stirring occasionally to create soft curds.
7
Fold in the roasted vegetables and crumbled feta just before the eggs are fully set.
8
Season with salt and pepper, then garnish with fresh chives before serving.