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 liquid egg whites; 1 oz feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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 garden vegetables folded into fluffy, protein-rich scrambled eggs for a vibrant and savory breakfast that keeps you fueled.

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NUTRITION

Protein

45.4g

Fat

27.7g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and red onion with olive oil on the prepared sheet.
3
Roast the vegetables for 12 minutes until they are tender and slightly charred.
4
While vegetables roast, whisk the whole eggs, egg whites, salt, and pepper in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula.
6
When eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
7
Remove from heat and garnish with fresh chives before serving warm.