Name: Scrambled Eggs with Roasted Vegetables
Ingredients: 1 tsp olive oil; 0.5 medium uncooked red onion(s) sliced; 0.5 medium uncooked zucchini sliced into 1/2-inch pieces; 0.5 medium sweet red pepper(s) sliced into 1/2-inch pieces; 0.125 tsp table salt or to taste; 0.125 tsp black pepper or to taste; 2 large egg(s)

Meal Items

olive oil

1 tsp
uncooked red onion(s)

½ medium, sliced
uncooked zucchini

½ medium, sliced into 1/2-inch pieces
sweet red pepper(s)

½ medium, sliced into 1/2-inch pieces
table salt

⅛ tsp, or to taste
black pepper

⅛ tsp, or to taste
egg(s)

2 large

Notes

Preheat oven to 400ºF. Combine oil and vegetables together in a medium bowl. Season to taste with salt and pepper. Spread vegetables onto a nonstick baking sheet. Roast for 15 to 20 minutes, until tender. Turn oven off and leave vegetables inside oven to keep warm. Heat a small nonstick skillet over medium-high heat and add eggs. Scramble 3 to 5 minutes to desired doneness and top with roasted vegetables. Eat immediately.

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Scrambled Eggs with Roasted Vegetables

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Scrambled Eggs with Roasted Vegetables

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