YOUR SOLIN GENERATED RECIPE
Savory Morningstar Crumbles with Roasted Vegetables
Sautéed veggie crumbles and roasted garden vegetables tossed with fluffy egg whites for a protein-packed meal that offers a satisfyingly crisp texture.
INGREDIENTS
1.5 cup Morningstar Farms Veggie Crumbles
0.5 cup Liquid egg whites
1 tbsp Extra virgin olive oil
1 cup Diced bell pepper
0.5 cup Diced red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Chopped fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Spread the diced bell peppers and red onion onto the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show light golden-brown charred edges.
While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the veggie crumbles.
Cook the crumbles for about 5 minutes, stirring occasionally, until they are heated through and slightly browned.
Reduce the heat to medium and pour the liquid egg whites into the skillet, then sprinkle the smoked paprika over the top.
Gently scramble the mixture with a spatula until the egg whites are fully cooked, opaque, and well-combined with the crumbles.
Remove the roasted vegetables from the oven and fold them into the skillet hash.
Divide the mixture into bowls and garnish with chopped fresh parsley before serving.