NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

1.25 cup Egg whites

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

1 oz Feta cheese

2 tsp Extra virgin olive oil

1 tbsp Fresh parsley

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).

• 2

  Toss the diced zucchini, red bell peppers, and red onion with 1 teaspoon of olive oil and a pinch of sea salt on a large baking sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, whisk together the large eggs, egg whites, chopped parsley, dried oregano, sea salt, and black pepper in a medium bowl until well combined.

• 5

  Heat the remaining 1 teaspoon of olive oil in an 8-inch oven-safe non-stick skillet over medium heat.

• 6

  Add the roasted vegetables to the skillet in an even layer, then pour the egg mixture over them.

• 7

  Cook undisturbed for 3 minutes until the bottom and edges are set, then sprinkle the crumbled feta cheese evenly over the top.

• 8

  Transfer the skillet to the oven and bake for 8 to 10 minutes until the center is firm and the top is lightly golden.