NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup plain Greek yogurt

1 oz feta cheese

0.5 medium zucchini

0.5 medium red bell pepper

0.25 medium red onion

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and red onion into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with the extra virgin olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk together the whole eggs, egg whites, and plain Greek yogurt in a bowl until completely smooth.

• 6

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

• 7

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

• 8

  When the eggs are nearly set but still moist, fold in the roasted vegetables and crumbled feta cheese.

• 9

  Remove from heat immediately to prevent overcooking, garnish with fresh chives, and serve warm.