NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp grass-fed ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables on the baking sheet with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Roast the vegetables for 15 to 20 minutes, or until they are tender and show slight caramelized edges.

• 5

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

• 6

  Heat a large non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the pan.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.

• 8

  Continue to cook the eggs slowly, using a folding motion to create large, soft curds.

• 9

  When the eggs are nearly set but still moist, fold in the roasted vegetables and cook for an additional 30 seconds to incorporate.

• 10

  Remove from heat, garnish with freshly minced chives, and serve immediately.