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; 0.75 cup egg whites; 1 cup diced bell pepper; 1 cup diced zucchini; 0.5 cup diced red onion; 1 oz feta cheese; 1 tsp olive oil; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Whisked eggs and whites scrambled to a velvety finish, served over a bed of vibrant oven-roasted peppers, zucchini, and red onion topped with tangy feta.

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NUTRITION

Protein

46.1g

Fat

32.6g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup diced bell pepper

1 cup diced zucchini

0.5 cup diced red onion

1 oz feta cheese

1 tsp olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F.
2
Toss diced bell pepper, zucchini, and red onion with olive oil, sea salt, and dried oregano on a baking sheet.
3
Roast vegetables for 15 minutes until tender and slightly charred.
4
While vegetables roast, whisk whole eggs and egg whites together in a bowl until fully combined.
5
Heat ghee in a non-stick skillet over medium-low heat.
6
Pour in the egg mixture and cook slowly, stirring gently with a spatula until soft, creamy curds form.
7
Season eggs with black pepper.
8
Plate the roasted vegetables and top with the scrambled eggs.
9
Sprinkle with crumbled feta cheese before serving.