NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

0.25 cup red onion

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the diced bell peppers, zucchini, and red onion with the olive oil, sea salt, black pepper, and dried oregano until evenly coated.

• 3

  Roast the vegetables in the oven for 15-18 minutes until they are tender and just beginning to brown at the edges.

• 4

  Transfer the roasted vegetables into a small oven-safe baking dish or a 10-inch cast-iron skillet, spreading them out into an even layer.

• 5

  In a medium mixing bowl, whisk together the two whole eggs and the cup of egg whites until the mixture is well combined and slightly frothy.

• 6

  Pour the egg mixture directly over the roasted vegetables in the baking dish, then sprinkle the crumbled feta cheese evenly across the top.

• 7

  Place the dish back into the oven and bake for 12-15 minutes, or until the eggs are fully set in the center and the top is lightly golden.

• 8

  Remove from the oven and garnish with the freshly chopped parsley before serving warm.