NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp 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 rimmed sheet pan with parchment paper to ensure easy removal.

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even cooking.

• 3

  Place the vegetables on the prepared sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.

• 4

  Toss the vegetables thoroughly to coat and roast in the oven for 12-15 minutes until they are tender and slightly caramelized at the edges.

• 5

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

• 6

  Remove the sheet pan from the oven and use a spatula to spread the roasted vegetables into an even layer across the pan.

• 7

  Carefully pour the egg mixture over the vegetables, ensuring it reaches all corners of the pan, then sprinkle the crumbled feta cheese evenly over the top.

• 8

  Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are fully set and slightly puffy.

• 9

  Let the sheet pan cool for 2 minutes before slicing into large squares and serving warm.