NUTRITION

SERVINGS

INGREDIENTS

1 tbsp Avocado oil

1 cup Red bell pepper

1 cup Broccoli florets

2 large Eggs

1.25 cup Liquid egg whites

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Place the chopped red bell pepper and broccoli florets on the baking sheet, drizzle with avocado oil, and sprinkle with half of the sea salt, black pepper, and garlic powder.

• 3

  Roast the vegetables for 15 to 18 minutes, tossing halfway through, until they are tender and have developed a light, golden char.

• 4

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

• 5

  Heat a large non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft, creamy curds.

• 6

  Once the eggs are nearly set, fold in the roasted vegetables directly from the oven to incorporate all those savory juices.

• 7

  Remove from heat immediately and serve while the eggs are still moist and the vegetables are hot.