NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup black beans

0.5 cup zucchini

0.5 cup red bell pepper

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

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the diced zucchini, red bell pepper, and red onion on the sheet; drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.

• 3

  Toss the vegetables to coat evenly and roast for 15 minutes until they are tender and have developed a light golden char.

• 4

  While the vegetables roast, whisk the whole eggs and liquid egg whites in a medium bowl until well combined and slightly frothy.

• 5

  Warm a non-stick skillet over medium-low heat and add the rinsed black beans, stirring for 1-2 minutes until heated through.

• 6

  Pour the egg mixture into the skillet with the beans and cook, stirring slowly with a silicone spatula to create soft, pillowy curds.

• 7

  Once the eggs are just set, remove from heat to prevent overcooking and keep the texture creamy.

• 8

  Spoon the roasted vegetables onto a plate, top with the egg and bean scramble, and finish with a sprinkle of crumbled feta and fresh parsley.