NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 medium red bell pepper

1 small zucchini

0.25 medium red onion

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the red bell pepper, zucchini, and red onion into half-inch bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with olive oil, dried oregano, and half of the sea salt and black pepper.

• 4

  Roast the vegetables for 15-20 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 5

  In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and frothy.

• 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 toward the center to create soft curds.

• 8

  When the eggs are nearly set but still look slightly moist, fold in the roasted vegetables and the crumbled feta cheese.

• 9

  Remove from heat immediately, season with the remaining salt and pepper, and serve warm.