NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

1 cup Bell pepper

1 cup Zucchini

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the bell peppers and zucchini into half-inch pieces, then toss them on the baking sheet with olive oil, sea salt, and garlic powder.

• 3

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

• 4

  While the vegetables roast, crack the whole eggs into a bowl, add the liquid egg whites, and whisk vigorously until the mixture is uniform and frothy.

• 5

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 6

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan with a silicone spatula to create soft curds.

• 7

  Continue cooking slowly until the eggs are mostly set but still look moist, then fold in the roasted vegetables and black pepper.

• 8

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