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; 1 cup egg whites; 0.5 cup zucchini; 0.5 cup red bell pepper; 0.25 cup red onion; 1 tsp olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Oven-roasted zucchini and bell peppers scrambled with fluffy eggs and tangy feta cheese for a vibrant start to your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.0g

Fat

26.7g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Dice the zucchini, red bell pepper, and red onion into small, uniform bite-sized pieces.
3
On the baking sheet, toss the diced vegetables with olive oil, dried oregano, and half of the sea salt and black pepper.
4
Roast the vegetables in the oven for 15 to 18 minutes until they are tender and the edges are slightly caramelized.
5
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until well combined and frothy.
6
Heat a large non-stick skillet over medium-low heat.
7
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.
8
When the eggs are halfway cooked, fold in the roasted vegetables from the oven.
9
Continue to cook until the eggs are just set, then sprinkle with crumbled feta cheese and the remaining salt and pepper before serving hot.