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; 0.5 cup liquid egg whites; 1 link chicken sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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

Whisked eggs and egg whites scrambled with savory chicken sausage and vibrant roasted vegetables for a protein-packed and colorful breakfast.

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NUTRITION

Protein

42.0g

Fat

27.2g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Dice the red bell pepper and zucchini into small, uniform pieces and spread them on the baking sheet with a pinch of sea salt.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, slice the chicken sausage into thin rounds and whisk the eggs, egg whites, sea salt, and black pepper in a medium bowl.
5
Heat a non-stick skillet over medium heat and add the sliced sausage, browning for 2 minutes per side until golden.
6
Add the ghee to the skillet along with the roasted vegetables, tossing them with the sausage to combine.
7
Pour the egg mixture into the skillet and reduce heat to medium-low, using a silicone spatula to gently fold the eggs until they are set but still moist.
8
Remove from heat immediately and garnish with chopped fresh chives before serving.