Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 medium zucchini; 1 medium red bell pepper; 0.5 cup red onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

Hearty Scrambled Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Vibrant vegetables roasted until tender and folded into fluffy, protein-packed eggs for a savory and satisfying breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.0g

Fat

21.1g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 medium zucchini

1 medium red bell pepper

0.5 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the zucchini, red bell pepper, and red onion into small, uniform pieces.
3
Toss the vegetables on the baking sheet with olive oil, sea salt, black pepper, and dried oregano.
4
Roast for 15-20 minutes until the vegetables are tender and slightly browned.
5
In a medium bowl, whisk the whole eggs and egg whites together until the mixture is uniform.
6
Heat a large non-stick skillet over medium-low heat.
7
Pour the egg mixture into the skillet and cook, stirring gently with a spatula to create soft curds.
8
When the eggs are nearly set, stir in the roasted vegetables.
9
Remove from heat immediately and serve while the eggs are still tender and moist.