NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 medium red bell pepper

1 small zucchini

0.25 medium red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish or cast-iron skillet.

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.

• 3

  Place the vegetables in the baking dish and toss with the extra virgin olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and just beginning to caramelize at the edges.

• 5

  Remove the dish from the oven and use a spoon to create three small wells in the vegetable mixture.

• 6

  Whisk the liquid egg whites briefly and pour them evenly over the roasted vegetables.

• 7

  Carefully crack one whole egg into each of the three wells you created.

• 8

  Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.

• 9

  Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.