NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small, uniform pieces.

• 3

  Toss the vegetables with the extra virgin olive oil and a pinch of sea salt on the baking sheet.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelization on the edges.

• 5

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until completely smooth.

• 6

  Heat a high-quality non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.

• 8

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

• 9

  When the eggs are nearly cooked through but still slightly moist, fold in the warm roasted vegetables.

• 10

  Remove from the heat immediately to prevent overcooking and garnish with finely chopped fresh chives before serving.