NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz smoked turkey breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp 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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the broccoli florets and diced red bell pepper with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium heat and add the diced smoked turkey breast, sautéing for 2 minutes until warmed through.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet with the turkey.

• 7

  Use a silicone spatula to gently push the eggs from the edges to the center, creating soft, creamy curds until they are just set.

• 8

  Remove the skillet from the heat, fold in the roasted vegetables, and season with the remaining salt and pepper.

• 9

  Divide onto plates and garnish with freshly chopped chives before serving.