NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 ounce feta cheese

1 teaspoon olive oil

1 cup bell pepper

1 cup zucchini

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 tablespoon fresh chives

PREPARATION

• 1

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

• 2

  Toss the diced bell pepper and zucchini with olive oil, half of the salt, and half of the pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, whisk together the whole eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth.

• 5

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

• 6

  Cook the eggs slowly, using a spatula to gently push the curds from the edges toward the center to maintain a soft texture.

• 7

  When the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese.

• 8

  Remove from heat immediately, garnish with chopped fresh chives, and serve while warm.