NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.25 cups liquid egg whites

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup bell pepper

0.25 cup red onion

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 375°F (190°C) and line a small rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Finely chop the broccoli florets, dice the bell pepper, and mince the red onion into uniform pieces.

• 3

  Place the vegetables on the sheet pan, drizzle with olive oil, and season with half of the salt, pepper, and garlic powder.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 10 to 12 minutes until they are slightly tender and fragrant.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and the remaining seasonings until the mixture is well combined and frothy.

• 6

  Remove the sheet pan from the oven and carefully pour the egg mixture over the roasted vegetables, ensuring they are evenly distributed.

• 7

  Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the eggs are set in the center and slightly golden on the edges.

• 8

  Sprinkle the crumbled feta cheese over the hot eggs and allow it to soften for a minute before slicing into squares and serving warm.