NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.75 cup low-fat cottage cheese

1 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

2 cup arugula

1 tsp olive oil

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the bell peppers and zucchini into small, uniform pieces.

• 3

  Place the vegetables on the sheet pan, drizzle with 1 tsp olive oil, sprinkle with a pinch of salt and pepper, and roast for 10 minutes.

• 4

  In a medium bowl, whisk together the eggs, egg whites, cottage cheese, dried oregano, and the remaining salt and pepper until the cottage cheese is well incorporated.

• 5

  Remove the pan from the oven, spread the roasted vegetables evenly, and carefully pour the egg mixture over the top.

• 6

  Return the pan to the oven and bake for 12-15 minutes, or until the eggs are set and the edges are slightly golden.

• 7

  While the eggs bake, whisk together the remaining 1 tsp olive oil and lemon juice in a bowl, then toss with the fresh arugula.

• 8

  Slice the sheet pan eggs into squares and serve immediately alongside the bright, citrusy salad.