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; 0.5 cup liquid egg whites; 2 ounce organic chicken sausage; 1 cup red bell pepper; 1 cup zucchini; 0.5 tablespoon extra virgin olive oil; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; 0.25 teaspoon garlic powder

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 tossed with fluffy scrambled eggs and savory chicken sausage for a vibrant breakfast that is incredibly satisfying.

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NUTRITION

Protein

49.4g

Fat

32.2g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 ounce organic chicken sausage

1 cup red bell pepper

1 cup zucchini

0.5 tablespoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Place the diced red bell pepper and zucchini on the baking sheet, drizzle with extra virgin olive oil, and sprinkle with garlic powder.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, whisk together the large eggs and liquid egg whites in a medium bowl until well combined.
5
Heat a large non-stick skillet over medium heat and add the sliced organic chicken sausage, browning for 2-3 minutes per side.
6
Pour the egg mixture into the skillet with the sausage, stirring gently with a spatula.
7
Once the eggs begin to set, fold in the roasted vegetables, sea salt, and black pepper.
8
Continue to cook until the eggs are fluffy and fully set, then serve immediately.