NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup diced zucchini

1 cup diced bell peppers

0.5 cup diced red onion

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh chives

PREPARATION

• 1

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

• 2

  Place the diced zucchini, bell peppers, and red onion on the baking sheet, drizzle with olive oil, and season with half of the salt and pepper.

• 3

  Roast the vegetables for 15-20 minutes, tossing halfway through, until they are tender and slightly caramelized around the edges.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and the remaining salt and pepper.

• 9

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