YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed chicken sausage and vibrant roasted vegetables are folded into fluffy, protein-packed scrambled eggs for a savory and satisfying start to your morning.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
1 link Chicken sausage
0.5 cup Bell pepper
0.5 cup Zucchini
0.5 oz Feta cheese
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Chives
PREPARATION
Preheat a large non-stick skillet over medium-high heat with the olive oil.
Add the diced bell pepper, zucchini, and sliced chicken sausage to the pan.
Sauté for 5-7 minutes until the vegetables are tender and have developed a golden, roasted char.
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
Reduce the heat to medium-low and pour the egg mixture over the vegetables and sausage.
Use a spatula to gently push the eggs from the edges toward the center, creating soft curds.
Once the eggs are nearly set, stir in the sea salt and black pepper.
Remove from heat and top with crumbled feta cheese and fresh chives before serving.