Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted bell peppers and zucchini tossed with black beans, served alongside fluffy protein-packed scrambled eggs for a vibrant and satisfying morning start.

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NUTRITION

495kcal
Protein
48.5g
Fat
19g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup canned black beans

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and zucchini into small, uniform cubes for even roasting.

  • 3

    Toss the diced vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and show slight golden-brown edges.

  • 5

    In the last 5 minutes of roasting, add the rinsed black beans to the baking sheet to warm them through.

  • 6

    While the vegetables finish, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.

  • 7

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 8

    Cook the eggs slowly, stirring gently with a spatula to create soft, fluffy curds.

  • 9

    Transfer the scrambled eggs to a plate and top with the roasted vegetable and bean mixture.

  • 10

    Garnish with freshly chopped chives and serve immediately.

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted bell peppers and zucchini tossed with black beans, served alongside fluffy protein-packed scrambled eggs for a vibrant and satisfying morning start.

NUTRITION

495kcal
Protein
48.5g
Fat
19g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup canned black beans

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and zucchini into small, uniform cubes for even roasting.

  • 3

    Toss the diced vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and show slight golden-brown edges.

  • 5

    In the last 5 minutes of roasting, add the rinsed black beans to the baking sheet to warm them through.

  • 6

    While the vegetables finish, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.

  • 7

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 8

    Cook the eggs slowly, stirring gently with a spatula to create soft, fluffy curds.

  • 9

    Transfer the scrambled eggs to a plate and top with the roasted vegetable and bean mixture.

  • 10

    Garnish with freshly chopped chives and serve immediately.