NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the bell peppers and zucchini into small, uniform cubes and place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and have developed a light golden char.

• 5

  While the vegetables roast, whisk the whole eggs, egg whites, Greek yogurt, and nutritional yeast in a medium bowl until the mixture is completely smooth and frothy.

• 6

  Heat a non-stick skillet over medium-low heat. Once warm, pour the egg mixture into the pan.

• 7

  Allow the eggs to sit for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 8

  Continue cooking until the eggs are just set but still look slightly moist to ensure they stay tender.

• 9

  Divide the roasted vegetables onto plates, top with the scrambled eggs, and garnish with freshly chopped chives before serving.