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; 1 link chicken sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 2 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

Vibrant oven-roasted vegetables and savory chicken sausage are folded into fluffy scrambled eggs for a protein-packed breakfast that feels incredibly nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.3g

Fat

35.2g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

2 tsp ghee

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 and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper, zucchini, and red onion with 1 teaspoon of melted ghee and a pinch of the sea salt.
3
Spread the vegetables in a single layer and roast for 15 minutes until they are tender and slightly caramelized.
4
While the vegetables are roasting, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
5
Heat the remaining teaspoon of ghee in a non-stick skillet over medium heat and add the sliced chicken sausage, browning for 3 to 4 minutes.
6
Stir the roasted vegetables into the skillet with the sausage, then pour the egg mixture over the top.
7
Reduce the heat to low and gently fold the eggs with a spatula until they are just set and fluffy.
8
Season with the remaining sea salt and black pepper, then garnish with fresh chives before serving.