NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Roast the vegetables for 15 minutes until they are tender and just starting to brown at the edges.

• 5

  While vegetables roast, whisk together the 3 whole eggs and the liquid egg whites in a medium bowl until well combined.

• 6

  Transfer the roasted vegetables into a small oven-safe skillet or deep baking dish.

• 7

  Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese across the top.

• 8

  Place the dish back into the oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.

• 9

  Allow the dish to cool for 2 minutes before slicing and serving warm.