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; 0.75 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 1 tsp extra virgin olive oil; 1 tsp ghee; 1 oz feta cheese; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp 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

Roasted bell peppers and zucchini folded into fluffy scrambled eggs and topped with tangy feta cheese for a savory, nutrient-dense breakfast.

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NUTRITION

Protein

47.2g

Fat

32.9g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

1 tsp extra virgin olive oil

1 tsp ghee

1 oz feta cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp 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
Toss the diced bell peppers and zucchini with extra virgin olive oil and garlic powder on the prepared baking sheet.
3
Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
5
Heat the ghee in a large non-stick skillet over medium heat.
6
Add the roasted vegetables and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach has wilted.
7
Pour the egg mixture into the skillet and season with sea salt and black pepper.
8
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until they are set but still moist and fluffy.
9
Remove from the heat, sprinkle with crumbled feta cheese, and serve immediately.