Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 1.25 cup Liquid egg whites; 1 oz Feta cheese; 1 cup Bell pepper; 1 cup Zucchini; 0.5 cup Red onion; 1 tsp Olive oil; 0.5 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

Silky scrambled eggs and whites served alongside caramelized oven-roasted zucchini and peppers for a vibrant, protein-packed breakfast.

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NUTRITION

Protein

54.3g

Fat

25.6g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1.25 cup Liquid egg whites

1 oz Feta cheese

1 cup Bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tsp Olive oil

0.5 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and red onion with olive oil on the prepared sheet.
3
Roast the vegetables for 18 minutes until tender and edges are golden brown.
4
Whisk the whole eggs and liquid egg whites in a medium bowl until completely smooth.
5
Melt the ghee in a large non-stick skillet over medium-low heat.
6
Add the egg mixture to the skillet, cooking slowly and stirring frequently to create soft, creamy curds.
7
Gently fold the roasted vegetables and crumbled feta cheese into the eggs when they are nearly set.
8
Season with sea salt and black pepper, garnish with chopped parsley, and serve warm.