Hearty Scrambled Eggs with Roasted Vegetables

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

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted bell peppers and zucchini are folded into fluffy scrambled eggs and savory turkey for a vibrant and satisfying breakfast.

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NUTRITION

464kcal
Protein
54.0g
Fat
24g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

3 oz ground turkey

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced red bell pepper and zucchini with the olive oil and half of the sea salt, black pepper, and garlic powder.

  • 3

    Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and add the ground turkey, seasoning it with the remaining salt, pepper, and garlic powder.

  • 5

    Cook the turkey until browned and fully cooked through, breaking it into small crumbles with a spatula.

  • 6

    In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.

  • 7

    Lower the skillet heat to medium-low and pour the egg mixture over the cooked turkey, stirring gently with a silicone spatula to create soft curds.

  • 8

    Once the eggs are nearly set, fold in the roasted vegetables from the oven and continue cooking for 30 seconds until everything is hot.

  • 9

    Plate the scramble immediately and garnish with fresh chopped chives for a bright finish.

Hearty Scrambled Eggs with Roasted Vegetables

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

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted bell peppers and zucchini are folded into fluffy scrambled eggs and savory turkey for a vibrant and satisfying breakfast.

NUTRITION

464kcal
Protein
54.0g
Fat
24g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

3 oz ground turkey

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced red bell pepper and zucchini with the olive oil and half of the sea salt, black pepper, and garlic powder.

  • 3

    Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat and add the ground turkey, seasoning it with the remaining salt, pepper, and garlic powder.

  • 5

    Cook the turkey until browned and fully cooked through, breaking it into small crumbles with a spatula.

  • 6

    In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.

  • 7

    Lower the skillet heat to medium-low and pour the egg mixture over the cooked turkey, stirring gently with a silicone spatula to create soft curds.

  • 8

    Once the eggs are nearly set, fold in the roasted vegetables from the oven and continue cooking for 30 seconds until everything is hot.

  • 9

    Plate the scramble immediately and garnish with fresh chopped chives for a bright finish.