NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 whole avocado

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.

• 2

  Dice the bell pepper, zucchini, and red onion into small, uniform pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet and toss with extra virgin olive oil, garlic powder, and half of the sea salt and black pepper.

• 4

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

• 5

  While the vegetables roast, whisk the whole eggs, egg whites, Greek yogurt, and the remaining salt and pepper in a medium bowl until completely smooth.

• 6

  Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.

• 7

  Using a silicone spatula, gently push the eggs from the edges to the center, creating soft, silky curds until just set.

• 8

  Divide the roasted vegetables between plates, top with the scrambled eggs, and garnish with fresh avocado slices.