YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted bell peppers and zucchini folded into fluffy scrambled eggs and finished with tangy feta for a vibrant, protein-rich breakfast that keeps you fueled.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
1 oz feta cheese
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the diced bell pepper and zucchini on the tray, drizzle with avocado oil, and season with half of the salt and pepper.
Roast the vegetables for 18 minutes until they are tender and show slight golden-brown caramelization.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and airy.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture, allowing it to sit for 30 seconds.
Gently push the eggs across the pan with a silicone spatula to create soft curds, then fold in the roasted vegetables and feta.
Transfer to a plate once the eggs are just set and garnish with fresh chives for a pop of color.