YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted garden vegetables are folded into fluffy, protein-packed scrambled eggs for a vibrant and satisfying morning start.
INGREDIENTS
1 cup Red bell pepper
1 cup Zucchini
0.5 cup Red onion
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
2 large Eggs
1 cup Egg whites
1 tbsp Nutritional yeast
0.5 oz Feta cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the diced red bell pepper, zucchini, and red onion with half of the extra virgin olive oil, sea salt, and black pepper.
Spread the vegetables in a single layer and roast for 15 minutes until they are tender and slightly caramelized.
In a medium bowl, whisk together the eggs, egg whites, and nutritional yeast until the mixture is well combined and frothy.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the cooked edges toward the center.
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and serve immediately.