NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 medium zucchini

1 medium red bell pepper

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into half-inch cubes and mince the garlic.

• 3

  Toss the vegetables and garlic with avocado oil, sea salt, black pepper, and dried oregano on the prepared sheet.

• 4

  Roast the vegetables for 15 minutes until they are tender and slightly caramelized, then remove from the oven and reduce heat to 350°F.

• 5

  In a large bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and slightly frothy.

• 6

  Transfer the roasted vegetables into a lightly greased 8x8 inch baking dish, spreading them out in an even layer.

• 7

  Pour the egg mixture over the vegetables and place the dish in the oven.

• 8

  Bake for 20 to 25 minutes or until the eggs are completely set in the center and the edges are golden brown.

• 9

  Let the bake cool for 5 minutes before slicing into squares and serving warm.