Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

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 peppers and zucchini served under fluffy scrambled eggs and egg whites, finished with a sprinkle of tangy crumbled feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.7g

Fat

31.7g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Dice the bell peppers, zucchini, and red onion into bite-sized pieces.
3
Toss the diced vegetables with olive oil, sea salt, black pepper, and dried oregano on a large baking sheet.
4
Roast the vegetables for 20 minutes until they are tender and slightly caramelized.
5
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.
6
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
7
Gently scramble the eggs using a spatula until they are just set but still moist and fluffy.
8
Plate the roasted vegetables, top with the scrambled eggs, and finish with a sprinkle of crumbled feta cheese.