NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup chopped bell peppers

1 cup chopped zucchini

1 tsp avocado oil

0.5 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a large rimmed sheet pan with parchment paper.

• 2

  Place the chopped bell peppers and zucchini on the sheet pan and drizzle with avocado oil.

• 3

  Season the vegetables with sea salt, black pepper, and garlic powder, then toss to coat evenly.

• 4

  Spread the vegetables into a single layer and roast in the oven for 12 minutes until they begin to soften.

• 5

  While the vegetables are roasting, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.

• 6

  Remove the sheet pan from the oven and scatter the fresh baby spinach evenly over the roasted vegetables.

• 7

  Carefully pour the egg mixture over the vegetables, tilting the pan slightly if needed to ensure the eggs reach all corners.

• 8

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

• 9

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

• 10

  Allow the sheet pan to cool for a few minutes before slicing into squares and serving warm.