NUTRITION

SERVINGS

INGREDIENTS

3 large pasture-raised eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp grass-fed ghee

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Toss the diced bell peppers, zucchini, and red onion on the baking sheet with the olive oil and half of the sea salt and black pepper.

• 3

  Roast the vegetables for 18 to 20 minutes, tossing halfway through, until they are tender and slightly charred.

• 4

  While the vegetables roast, whisk the whole eggs and egg whites in a medium bowl until the mixture is uniform and slightly frothy.

• 5

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to ensure the pan is well-coated.

• 6

  Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to allow the bottom to set.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds, continuing until mostly set but still moist.

• 8

  Fold the roasted vegetables and crumbled feta cheese into the eggs, then remove from heat immediately.

• 9

  Transfer to a plate and garnish with fresh chopped chives and the remaining salt and pepper.