NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 medium zucchini

0.5 medium red bell pepper

0.25 medium red onion

1 tbsp extra virgin olive oil

1 oz feta cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and red onion into small, uniform bite-sized pieces.

• 3

  Place the diced vegetables on the baking sheet and toss with 0.5 tbsp of olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk the whole eggs and liquid egg whites together in a bowl until fully combined and slightly frothy.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium heat.

• 7

  Add the baby spinach to the skillet and sauté for about 1 minute until it is just wilted.

• 8

  Pour the egg mixture into the skillet and cook, stirring frequently with a silicone spatula, until the eggs are soft, fluffy, and just set.

• 9

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