YOUR SOLIN GENERATED RECIPE
Roast Beef and Egg Scramble with Peppers
Sautéed bell peppers and onions tossed with savory roast beef and fluffy eggs, topped with a sprinkle of melted sharp cheddar for a satisfying, protein-packed start.
INGREDIENTS
4 oz roast beef
2 large eggs
0.25 cup liquid egg whites
0.5 cup bell pepper
0.25 cup yellow onion
0.5 oz sharp cheddar cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the roast beef, bell peppers, and onions into uniform bite-sized pieces.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the onions and bell peppers to the skillet, sautéing for 4-5 minutes until the onions are translucent and the peppers are tender-crisp.
Stir in the diced roast beef and cook for 1-2 minutes just until warmed through.
Pour the egg mixture over the beef and vegetables, stirring gently with a spatula to create soft, creamy curds.
When the eggs are nearly set, sprinkle the shredded cheddar cheese over the top and cover the pan for 30 seconds to allow it to melt.
Remove from heat and serve immediately while the scramble is hot and fragrant.