Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 tsp extra virgin olive oil; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.5 cup cherry tomatoes; 1 oz feta cheese; 1 slice sprouted grain bread; 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 eggs scrambled with vibrant roasted bell peppers and zucchini, served with salty feta and toasted sprouted grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

23.4g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup cherry tomatoes

1 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Toss diced bell pepper, zucchini, and halved cherry tomatoes with olive oil on a baking sheet.
3
Roast vegetables for 15 minutes until tender and slightly caramelized.
4
In a bowl, whisk together whole eggs and liquid egg whites until well combined.
5
Pour egg mixture into a non-stick skillet over medium-low heat.
6
Gently fold the eggs with a spatula until soft curds form.
7
Stir in the roasted vegetables and crumbled feta cheese.
8
Season with sea salt and black pepper.
9
Toast the sprouted grain bread until golden brown.
10
Garnish eggs with fresh chives and serve immediately alongside the toast.