NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup broccoli florets

0.5 cup red onion

1 tsp avocado oil

1 tsp ghee

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 diced red bell pepper, small broccoli florets, and red onion on the baking sheet and toss with avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15 to 18 minutes until they are tender and slightly charred.

• 4

  In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and garlic powder until the mixture is well combined and frothy.

• 5

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the bottom of the pan.

• 6

  Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.

• 7

  Once the eggs are soft and just set, remove the roasted vegetables from the oven and fold them gently into the scramble.

• 8

  Transfer the hearty scramble to a plate and enjoy immediately while warm.