YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with liquid whites and feta, served over a bed of vibrant roasted bell peppers and zucchini for a smoky and satisfying start.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp extra virgin olive oil
1 tsp grass-fed butter
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into small, uniform half-inch pieces.
Toss the diced vegetables on the baking sheet with the extra virgin olive oil, smoked paprika, and half of the sea salt and black pepper.
Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk the large eggs and liquid egg whites together in a bowl until the mixture is uniform and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan with a silicone spatula to form soft curds.
When the eggs are nearly set but still look moist, sprinkle in the crumbled feta cheese and the remaining salt and pepper.
Remove the skillet from the heat and plate the roasted vegetables, topping them with the warm scrambled eggs.