NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp avocado oil

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 rimmed baking sheet with parchment paper.

• 2

  Place the diced bell peppers, zucchini, and red onion on the baking sheet and drizzle with avocado oil, sea salt, and black pepper.

• 3

  Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly caramelized around the edges.

• 4

  While the vegetables are roasting, whisk together the whole eggs, liquid egg whites, Greek yogurt, and garlic powder in a medium bowl until completely smooth.

• 5

  Heat a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 7

  Continue cooking slowly until the eggs are mostly set but still look slightly moist.

• 8

  Remove the roasted vegetables from the oven and fold them gently into the scrambled eggs.

• 9

  Divide the mixture into bowls and serve immediately while hot.