NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup cherry tomatoes

1 oz feta cheese

1 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the bell peppers and zucchini into bite-sized pieces, then place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with avocado oil and season with sea salt, black pepper, and dried oregano, tossing well to coat evenly.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelization on the edges.

• 5

  In a medium mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 6

  Heat the ghee in a large non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula to create soft curds.

• 8

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

• 9

  Gently fold the roasted vegetables and crumbled feta cheese into the eggs.

• 10

  Remove from heat immediately and serve while the eggs are warm and the cheese is just beginning to soften.