YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted vegetables and browned chicken sausage scrambled with whisked eggs for a protein-packed breakfast featuring a silky texture and savory depth.
INGREDIENTS
2 large Eggs
0.5 cup Liquid egg whites
1 link Precooked chicken sausage
0.5 cup Red bell pepper
0.5 cup Zucchini
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Baby spinach
1 oz Feta cheese
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into half-inch pieces, then toss them on the sheet with olive oil, sea salt, and black pepper.
Roast the vegetables for 15 minutes until they are tender and have developed a slight golden char.
While vegetables roast, slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium heat for 3-4 minutes.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and frothy.
Add the roasted vegetables and baby spinach to the skillet with the sausage, stirring until the spinach just begins to wilt.
Lower the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a spatula to create soft, creamy curds.
Once the eggs are just set, remove from heat and sprinkle with crumbled feta cheese before serving immediately.