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; 0.5 cup liquid egg whites; 1 link chicken sausage; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

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

Fluffy scrambled eggs and egg whites folded with savory chicken sausage and vibrant roasted zucchini and bell peppers for a satisfying, colorful start to your morning.

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NUTRITION

Protein

48.5g

Fat

32.2g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Dice the zucchini and red bell pepper into small, uniform cubes and toss them with the extra virgin olive oil, sea salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 15 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
5
Slice the chicken sausage into rounds and place them in a non-stick skillet over medium heat, browning for 2-3 minutes per side.
6
Lower the heat slightly and pour the egg mixture into the skillet with the sausage, stirring slowly with a silicone spatula to create soft curds.
7
When the eggs are almost set, gently fold in the roasted zucchini and bell peppers from the oven.
8
Remove from heat and garnish with freshly chopped chives before serving.