NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 oz feta cheese

1 tsp olive oil

1 tsp olive oil

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 small baking sheet with parchment paper.

• 2

  Toss the diced zucchini, red bell pepper, and red onion with 1 tsp of 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 the edges are slightly caramelized.

• 4

  While the vegetables are roasting, whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform.

• 5

  Heat the remaining 1 tsp of olive oil in a large non-stick skillet over medium-low heat.

• 6

  Pour the egg mixture into the skillet and cook slowly, stirring frequently with a spatula to create soft, creamy curds.

• 7

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

• 8

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