NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Place the diced red bell pepper, zucchini, and red onion on the baking sheet, then drizzle with the extra virgin olive oil and a portion of the sea salt.

• 3

  Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, whisk together the whole eggs, egg whites, remaining sea salt, and black pepper in a medium bowl until well combined.

• 5

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

• 6

  Gently scramble the eggs using a silicone spatula, folding in the roasted vegetables and baby spinach just as the eggs begin to set.

• 7

  Continue cooking for 1 to 2 minutes until the spinach is wilted and the eggs are fluffy and fully cooked through.

• 8

  Remove the pan from the heat, sprinkle the crumbled feta cheese over the top, and serve immediately while hot.