NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup bell peppers

1 cup broccoli florets

0.5 tsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Place the diced bell peppers and chopped broccoli florets onto the sheet pan, then drizzle with extra virgin olive oil.

• 3

  Sprinkle the sea salt, black pepper, and garlic powder over the vegetables and toss thoroughly to coat.

• 4

  Spread the vegetables into a single layer and roast in the oven for 12 to 15 minutes until they are tender and slightly charred.

• 5

  Remove the pan from the oven and use a spoon to create four small wells within the roasted vegetable mixture.

• 6

  Carefully pour the liquid egg whites evenly into the four wells, then crack one whole egg into each well on top of the whites.

• 7

  Sprinkle the crumbled feta cheese over the entire pan, focusing on the areas around the eggs.

• 8

  Return the sheet pan to the oven and bake for an additional 6 to 8 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 9

  Remove from the oven and serve immediately, ensuring each serving includes one whole egg and a generous portion of the roasted vegetables.