YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled until fluffy, served over a bed of golden-roasted broccoli and bell peppers topped with tangy feta cheese.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup broccoli florets
1 cup bell peppers
0.5 tbsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and sliced bell peppers with the olive oil, garlic powder, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.
While the vegetables are roasting, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Gently fold the eggs with a silicone spatula, moving them constantly until soft curds form and they are just set.
Arrange the roasted vegetables on a plate and top them with the warm scrambled eggs.
Finish the dish by sprinkling the crumbled feta cheese over the top before serving.