YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers are folded into fluffy, protein-rich scrambled eggs for a vibrant and savory morning meal.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp 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, zucchini, and red onion on the sheet, then drizzle with olive oil and sprinkle with garlic powder.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture, seasoning with sea salt and black pepper.
Gently scramble the eggs using a silicone spatula, moving them frequently to create soft, creamy curds.
Once the eggs are nearly set, fold in the roasted vegetables and cook for one more minute to incorporate.
Remove from heat and garnish with fresh chives before serving immediately.