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; 0.75 cup liquid egg whites; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 0.5 cup black beans; 1 oz feta cheese; 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

Oven-roasted peppers and zucchini tossed with fluffy protein-packed eggs and savory feta for a vibrant and satisfying morning start.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.3g

Fat

22.5g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.5 cup black beans

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Place the diced zucchini and red bell pepper on the sheet, drizzle with extra virgin olive oil, and roast for 15 minutes until tender.
3
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
4
Warm a non-stick skillet over medium heat and add the rinsed black beans and the roasted vegetables.
5
Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently folding with a spatula.
6
Continue to cook, stirring occasionally, until the eggs are fluffy and just set.
7
Remove from heat, sprinkle with crumbled feta cheese and fresh chives, and serve immediately.