NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.25 cup plain non-fat Greek yogurt

1 oz feta cheese

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Roast the vegetables for 15-18 minutes until they are tender and have developed slightly charred edges.

• 5

  While the vegetables roast, whisk together the whole eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is smooth and well-combined.

• 6

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 8

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

• 9

  Remove from heat immediately and serve warm.