NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

1 oz feta cheese

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Toss the diced red bell pepper and zucchini on the baking sheet with the extra virgin olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight golden-brown charred edges.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and nutritional yeast in a medium bowl until the mixture is uniform.

• 5

  Heat a large non-stick skillet over medium-low heat and pour in the egg mixture, allowing it to sit for 30 seconds before stirring.

• 6

  Gently move the eggs across the pan with a silicone spatula to create soft, fluffy curds, continuing until they are just set.

• 7

  Fold the warm roasted vegetables and the crumbled feta cheese into the eggs, then transfer to a bowl and serve immediately.