YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with savory chicken sausage and vibrant roasted vegetables, creating a colorful and satisfying start to your morning.
INGREDIENTS
3 large eggs
0.5 cup egg whites
4 oz chicken sausage
0.5 cup red bell pepper
0.5 cup zucchini
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with a tiny drop of oil and a pinch of salt, then roast for 15 minutes until tender and lightly charred.
In a medium mixing bowl, whisk the whole eggs and egg whites together until the mixture is completely smooth and combined.
Heat a large non-stick skillet over medium heat, add the ghee, and sauté the sliced chicken sausage until it is golden brown on both sides.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage.
Cook the eggs slowly, using a spatula to gently push the curds from the edges toward the center until they are mostly set.
Fold the roasted vegetables into the eggs, season with the sea salt and black pepper, and serve immediately topped with fresh chives.