NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 medium red bell pepper

1 medium yellow bell pepper

0.25 medium red onion

1 tsp extra virgin olive oil

1 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small rimmed sheet pan with the extra virgin olive oil.

• 2

  Seed and dice the red bell pepper, yellow bell pepper, and red onion into uniform half-inch pieces.

• 3

  Spread the diced peppers and onions across the prepared sheet pan in a single layer and roast for 10 minutes until they begin to soften.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined and slightly frothy.

• 5

  Carefully remove the sheet pan from the oven and pour the egg mixture evenly over the roasted vegetables.

• 6

  Evenly sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.

• 7

  Return the pan to the oven and bake for 12 to 15 minutes, or until the eggs are completely set in the center and the edges are lightly golden.

• 8

  Remove from the oven, garnish with finely chopped fresh parsley, and slice into squares for serving.