YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Roasted vegetables and sautéed chicken sausage are folded into fluffy scrambled eggs for a protein-packed breakfast that is incredibly savory.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
1 link Chicken sausage
0.5 cup Red bell pepper
0.5 cup Zucchini
0.25 tsp Olive oil
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with olive oil and a pinch of salt on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, slice the chicken sausage into rounds and sauté in a non-stick skillet with avocado oil over medium heat until browned.
In a medium bowl, whisk together the eggs and egg whites until the mixture is uniform and airy.
Pour the egg mixture into the skillet with the sausage, reducing the heat to medium-low.
Gently fold in the roasted vegetables and scramble the eggs using a silicone spatula until they are just set and fluffy.
Season the scramble with sea salt and black pepper, then garnish with fresh chives before serving immediately.