NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small, uniform cubes, then toss them on the baking sheet with the olive oil and a pinch of sea salt.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelization on the edges.

• 4

  While the vegetables roast, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder in a medium bowl until the mixture is completely smooth and uniform.

• 5

  Heat a high-quality non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.

• 6

  Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating soft, creamy folds.

• 7

  Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist.

• 8

  Remove the skillet from the heat, fold in the roasted vegetables and chopped chives, and serve immediately while hot.