YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with oven-roasted zucchini and bell peppers, finished with a sprinkle of tangy feta cheese for a vibrant and nutrient-dense breakfast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into uniform bite-sized pieces.
Toss the vegetables with half of the olive oil, sea salt, and garlic powder on the prepared sheet.
Roast for 12 to 15 minutes until the vegetables are tender and exhibit a light golden char.
While the vegetables roast, whisk the whole eggs and liquid egg whites in a bowl with black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour in the egg mixture, allowing it to cook undisturbed for 30 seconds before gently folding with a silicone spatula.
Fold the roasted vegetables and crumbled feta into the soft curds just before the eggs are fully set.
Remove from heat immediately while the eggs are still moist to ensure a creamy texture.