NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.

• 3

  Toss the vegetables with the olive oil, sea salt, black pepper, and garlic powder directly on the baking sheet.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized on the edges.

• 5

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

• 6

  Heat a non-stick skillet over medium-low heat; pour in the egg mixture and let it sit for 30 seconds.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, fluffy curds.

• 8

  Once the eggs are nearly set but still moist, fold in the roasted vegetables and the nutritional yeast.

• 9

  Remove from heat immediately and serve while warm.