NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 cup bell peppers

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Toss the vegetables on the baking sheet with the olive oil, garlic powder, and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk together the whole eggs, egg whites, Greek yogurt, and the remaining salt and pepper in a bowl until completely smooth and combined.

• 6

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

• 8

  When the eggs are nearly set but still look slightly wet, fold in the roasted vegetables.

• 9

  Remove from heat immediately and plate the eggs. Garnish with the crumbled feta cheese and serve warm.