YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and onions folded into fluffy protein-rich eggs and topped with savory feta for a vibrant and satisfying breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 cup bell peppers
0.5 cup red onion
1 cup baby spinach
1 oz feta cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell peppers and red onions with the olive oil and half of the sea salt on the baking sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.
In a medium bowl, whisk together the whole eggs, liquid egg whites, garlic powder, remaining sea salt, and black pepper.
Heat a non-stick skillet over medium-low heat and add the roasted vegetables and baby spinach, stirring until the spinach wilts.
Pour the egg mixture into the skillet and cook, stirring slowly with a silicone spatula to form large, soft curds.
Once the eggs are set but still moist, fold in the crumbled feta cheese and serve immediately.