Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 1 cup zucchini; 1 cup red bell pepper; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Nutrition

Per serving

524 calories

Protein: 51g; 38% of calories
Carbs: 21g; 16% of calories
Fat: 27g; 46% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces, then toss them on the baking sheet with the olive oil, a pinch of sea salt, and black pepper.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the whole eggs, egg whites, and non-fat Greek yogurt in a medium bowl until the mixture is smooth and well-combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Stir the eggs gently and constantly with a silicone spatula to create soft, creamy curds.
When the eggs are almost fully set, fold in the roasted vegetables and the crumbled feta cheese.
Remove from heat immediately and garnish with chopped fresh chives before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes