YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted peppers and onions tossed with fluffy, protein-packed scrambled eggs and wilted spinach for a vibrant and savory start to your morning.
INGREDIENTS
3 large Eggs
1 cup Liquid egg whites
0.5 cup Bell peppers
0.5 cup Red onion
1 cup Baby spinach
1 tsp Extra virgin olive oil
1 tsp Grass-fed butter
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and line a small baking sheet with parchment paper.
Toss diced bell peppers and red onion with olive oil, sea salt, and garlic powder on the prepared sheet.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.
While vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Melt the grass-fed butter in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula.
When eggs are halfway cooked, fold in the roasted vegetables and baby spinach.
Continue cooking until the eggs are just set and the spinach is wilted, then season with black pepper and serve immediately.