NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tsp extra virgin olive oil

0.25 tsp ghee

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 large rimmed baking sheet with parchment paper.

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

• 7

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.

• 8

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

• 9

  When the eggs are about 80% cooked and still look slightly moist, fold in the hot roasted vegetables.

• 10

  Continue to cook for another 30 to 60 seconds until the eggs are just set, then remove from heat immediately.

• 11

  Season with the remaining sea salt and black pepper, garnish with freshly chopped chives, and serve immediately.