NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.25 tbsp extra virgin olive oil

0.25 oz feta cheese

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 rimmed sheet pan with parchment paper to prevent sticking.

• 2

  Place the diced bell peppers and zucchini on the sheet pan, then drizzle with extra virgin olive oil and sprinkle with sea salt and garlic powder.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 10-12 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, whisk together the large eggs, liquid egg whites, and black pepper in a medium bowl until the mixture is well combined and slightly frothy.

• 5

  Remove the sheet pan from the oven, spread the roasted vegetables out into an even layer, and carefully pour the egg mixture over them.

• 6

  Sprinkle the crumbled feta cheese evenly across the top of the eggs and vegetables.

• 7

  Return the pan to the oven and bake for another 8-10 minutes, or until the eggs are fully set and the edges are slightly golden.

• 8

  Allow the sheet pan to cool for a few minutes before slicing into large squares and serving.