YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini tossed with fluffy scrambled eggs and savory turkey sausage, topped with a sprinkle of tangy feta cheese for a satisfying start.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
3 oz turkey sausage
1 cup bell pepper
1 cup zucchini
0.25 cup red onion
1 oz feta cheese
0 tsp extra virgin olive oil
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the diced bell pepper, zucchini, and red onion with the extra virgin olive oil, sea salt, and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and have developed slightly caramelized edges.
While the vegetables roast, slice the turkey sausage into rounds and brown them in a large non-stick skillet over medium heat until cooked through.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.
Add the ghee to the skillet with the sausage, then pour in the egg mixture.
Gently stir the eggs with a spatula until they are soft and just set.
Fold the roasted vegetables and crumbled feta cheese into the eggs and serve immediately.