NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the diced bell peppers, zucchini, and red onion on the baking sheet with 0.5 tablespoon of olive oil, dried oregano, and a pinch of salt and pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

• 4

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

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-low heat.

• 6

  Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.

• 7

  Gently push the eggs across the pan with a spatula, creating large, soft curds until they are just cooked through but still moist.

• 8

  Remove the eggs from the heat and gently fold in the roasted vegetables.

• 9

  Season with the remaining sea salt and black pepper, then garnish with fresh chopped parsley before serving hot.