NUTRITION

SERVINGS

INGREDIENTS

1 cup bell peppers

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

3 large eggs

0.75 cup liquid egg whites

1 tbsp nutritional yeast

1 oz feta cheese

PREPARATION

• 1

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

• 2

  Toss the chopped bell peppers, zucchini, and red onion with the olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, nutritional yeast, and the remaining salt and pepper in a medium bowl.

• 5

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds until the edges begin to set.

• 6

  Gently push the eggs across the pan with a spatula to create large, soft curds, continuing until the eggs are mostly set but still look moist.

• 7

  Fold in the crumbled feta cheese and remove the pan from the heat.

• 8

  Plate the scrambled eggs alongside the roasted vegetables and serve immediately.