NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup baby spinach

2 tbsp nutritional yeast

PREPARATION

• 1

  Preheat oven to 375°F (190°C) and line a 9x13 inch rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Place the diced bell pepper, zucchini, and red onion on the sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 12 minutes until they begin to soften.

• 4

  While vegetables roast, whisk together the whole eggs, liquid egg whites, and nutritional yeast in a large bowl until well combined.

• 5

  Remove the pan from the oven, scatter the chopped baby spinach over the hot vegetables, and carefully pour the egg mixture over the top.

• 6

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

• 7

  Let the sheet pan cool for 5 minutes before slicing into squares and serving immediately.