NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.25 cup plain non-fat Greek yogurt

1 cup broccoli florets

0.5 medium red bell pepper

0.25 medium red onion

1.5 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Chop the broccoli florets, red bell pepper, and red onion into uniform, bite-sized pieces.

• 3

  Place the vegetables on the prepared baking sheet and toss thoroughly with the avocado oil, garlic powder, and half of the sea salt.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes, or until they are tender and the edges have begun to slightly caramelize.

• 5

  While the vegetables roast, combine the eggs, egg whites, Greek yogurt, remaining sea salt, and black pepper in a bowl and whisk vigorously until the mixture is completely smooth.

• 6

  Place a 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 for 30 seconds before using a silicone spatula to gently push the eggs toward the center.

• 8

  Continue cooking slowly, folding the eggs over themselves until they are just set and have a creamy texture.

• 9

  Remove the skillet from the heat and gently fold the warm roasted vegetables into the scrambled eggs before serving.