NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.75 cup Egg whites

0.5 cup Black beans

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 oz Feta cheese

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small, uniform cubes. Drain and rinse the black beans.

• 3

  Toss the peppers, zucchini, and black beans on the prepared baking sheet with avocado oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetable mixture for 15 to 20 minutes until the vegetables are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk the whole eggs and egg whites together in a bowl until the mixture is well combined and slightly frothy.

• 6

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook slowly, using a silicone spatula to gently push the eggs toward the center as they set, creating soft curds.

• 7

  When the eggs are almost fully cooked but still slightly moist, fold in the roasted vegetable and bean mixture.

• 8

  Transfer the scramble to a plate and garnish with the crumbled feta cheese to serve immediately.