Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 1 cup bell peppers; 0.5 cup zucchini; 1 tsp olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Pan-roasted bell peppers and zucchini tossed with fluffy, protein-packed scrambled eggs and finished with a sprinkle of tangy feta cheese.

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NUTRITION

Protein

44.9g

Fat

28.2g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the olive oil.
2
Add the diced bell peppers and zucchini to the skillet and sauté until they are tender and have a light golden char.
3
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and dried oregano until well combined.
4
Reduce the skillet heat to medium-low and pour the egg mixture over the sautéed vegetables.
5
Using a silicone spatula, gently stir the eggs, pushing them from the edges to the center to create soft, creamy curds.
6
Once the eggs are just set, remove the skillet from the heat and fold in the crumbled feta cheese before serving warm.