Name: Breakfast Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 1 tsp avocado oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Breakfast Scramble 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

Breakfast Scramble with Roasted Vegetables

Roasted bell peppers and zucchini tossed with fluffy scrambled eggs and egg whites, finished with a sprinkle of tangy feta for a savory and satisfying breakfast.

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NUTRITION

Protein

47.2g

Fat

27.5g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp avocado oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the chopped bell peppers, zucchini, and red onion on the baking sheet, then drizzle with extra virgin olive oil and season with sea salt, black pepper, and garlic powder.
3
Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly charred at the edges.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
5
Heat the avocado oil in a large non-stick skillet over medium heat.
6
Add the roasted vegetables to the skillet, then pour the egg mixture over them.
7
Gently fold the eggs with a spatula, cooking until they are just set and fluffy.
8
Remove from heat, sprinkle with the crumbled feta cheese, and serve immediately.