NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.75 cup Liquid egg whites

1 oz Feta cheese

1 cup Zucchini

1 cup Bell pepper

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Toss the sliced zucchini, diced bell peppers, and cherry tomatoes with the olive oil, sea salt, black pepper, and dried oregano directly on the baking sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until the tomatoes have burst and the zucchini is tender and slightly caramelized.

• 4

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

• 5

  Heat a non-stick skillet over medium-low heat and add the minced garlic, sautéing for about 30 seconds until it becomes fragrant.

• 6

  Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently move the eggs across the pan to create soft, pillowy curds.

• 7

  Just as the eggs are reaching a soft-set consistency, sprinkle the crumbled feta cheese over the top and gently fold it in.

• 8

  Remove the eggs from the heat immediately and serve them on a plate alongside the warm roasted Mediterranean vegetables.