YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy feta and black beans, served alongside vibrant oven-roasted bell peppers and zucchini for a savory, nutrient-dense start to your day.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
0.5 oz Feta cheese
0.25 cup Black beans
1 cup Bell peppers
1 cup Zucchini
0.25 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the diced bell peppers and zucchini with olive oil, sea salt, and garlic powder until evenly coated.
Spread the vegetables in a single layer and roast for 18 minutes until they are tender and slightly charred.
While the vegetables roast, whisk the large eggs and egg whites in a medium bowl until the mixture is uniform.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy folds.
When the eggs are nearly set, fold in the rinsed black beans and crumbled feta cheese until warmed through.
Plate the protein-packed scramble alongside the roasted vegetables and enjoy immediately.