NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Toss the diced bell peppers, zucchini, and red onion with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and exhibit a light golden char.

• 4

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

• 5

  Melt the ghee in a large non-stick skillet over medium-low heat, ensuring the surface is well-coated.

• 6

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the curds from the edges toward the center with a spatula.

• 7

  Once the eggs are soft and mostly set, gently fold in the hot roasted vegetables from the oven.

• 8

  Remove the skillet from the heat and garnish the scramble with fresh chopped chives before serving warm.