NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup bell peppers

0.5 cup red onion

1 tsp avocado oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the chopped bell peppers and sliced red onion with avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and have developed a slight char on the edges.

• 4

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

• 5

  Heat a high-quality non-stick skillet over medium-low heat.

• 6

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently moving the eggs with a silicone spatula.

• 7

  Continue to fold the eggs from the edges toward the center, creating soft, pillowy curds until they are just set but still look moist.

• 8

  Arrange the roasted vegetables on a plate, top with the scrambled eggs, and garnish with crumbled feta and fresh parsley.