NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.5 cup Egg whites

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 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 small baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and red onion into small, uniform pieces.

• 3

  Toss the diced vegetables with half of the olive oil, sea salt, black pepper, and garlic powder on the baking sheet.

• 4

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

• 5

  In a medium bowl, whisk together the whole eggs and egg whites until well combined and frothy.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-low heat.

• 7

  Add the roasted vegetables and baby spinach to the skillet, sautéing for 1 minute until the spinach just begins to wilt.

• 8

  Pour the egg mixture over the vegetables and cook slowly, gently folding with a spatula until the eggs are soft and creamy.

• 9

  Remove from heat and sprinkle with crumbled feta cheese before serving warm.