NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform half-inch 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 18 to 20 minutes, tossing halfway through, until they are tender and show light golden-brown edges.

• 5

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

• 6

  Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.

• 7

  Allow the eggs to set for 30 seconds, then use a silicone spatula to gently push the eggs toward the center, creating soft, large curds.

• 8

  When the eggs are almost fully cooked but still slightly moist, fold in the roasted vegetables and the crumbled feta cheese.

• 9

  Remove the skillet from the heat immediately to prevent overcooking and serve while warm.