YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and egg whites scrambled with savory chicken sausage and vibrant roasted peppers, creating a protein-packed start with a satisfyingly tender texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 link chicken sausage
0.5 cup bell peppers
0.25 cup red onion
0.25 tsp extra virgin olive oil
0.25 cup plain nonfat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and toss the diced bell peppers and red onions with olive oil on a parchment-lined baking sheet.
Roast the vegetables for 12-15 minutes until they are tender and the edges are slightly caramelized.
Slice the chicken sausage into thin rounds and lightly brown them in a non-stick skillet over medium heat for 3-4 minutes.
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.
Add the roasted vegetables into the skillet with the sausage, then pour the egg mixture over the top.
Gently fold the eggs with a silicone spatula until they are just set and fluffy, then garnish with fresh chopped chives and serve immediately.