NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 medium zucchini

1 medium red bell pepper

0.25 medium red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  In a small oven-safe skillet or baking dish, toss the diced vegetables with olive oil, sea salt, black pepper, and dried oregano until well coated.

• 4

  Place the skillet in the oven and roast for 15-20 minutes, or until the vegetables are tender and starting to brown at the edges.

• 5

  Remove the skillet from the oven and use a spoon to create three small wells in the vegetable mixture.

• 6

  In a small bowl, lightly whisk the egg whites, then pour them into the skillet so they fill the gaps between the roasted vegetables.

• 7

  Carefully crack one whole egg into each of the three wells you created.

• 8

  Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.

• 9

  Remove from the oven and top with crumbled feta cheese, a dollop of Greek yogurt, and a sprinkle of chopped fresh parsley before serving warm.