YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Savory eggs scrambled with velvety egg whites and served alongside oven-roasted bell peppers and zucchini for a vibrant, nutrient-dense morning meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 ounce chicken apple sausage
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp extra virgin 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 small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into half-inch pieces.
Toss the vegetables on the baking sheet with half of the olive oil, sea salt, and garlic powder.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until fully combined.
Heat the remaining olive oil in a non-stick skillet over medium heat and add the sliced chicken sausage, browning for 3 minutes.
Lower the heat to medium-low, pour in the egg mixture, and cook slowly while stirring gently until soft, fluffy curds form.
Fold the roasted vegetables into the scrambled eggs and season with black pepper before serving.