NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 medium red bell pepper

1 medium green bell pepper

0.5 medium yellow onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the red bell pepper, green bell pepper, and yellow onion into small, uniform pieces.

• 3

  Place the diced vegetables on the sheet pan and toss with olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 10-12 minutes until they are tender and slightly charred around the edges.

• 5

  While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until fully combined.

• 6

  Remove the pan from the oven, spread the roasted vegetables into an even layer, and pour the egg mixture over them.

• 7

  Sprinkle the crumbled feta cheese evenly across the top of the eggs.

• 8

  Return the sheet pan to the oven and bake for another 10-12 minutes, or until the eggs are completely set and slightly golden on top.

• 9

  Allow the eggs to cool for a few minutes before slicing into squares and serving.