NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Place the diced bell pepper, zucchini, and red onion on the baking sheet and drizzle with extra virgin olive oil.

• 3

  Sprinkle the vegetables with garlic powder and a pinch of sea salt and black pepper, then toss to coat evenly.

• 4

  Roast the vegetables for 15-20 minutes, or until they are tender and starting to brown at the edges.

• 5

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

• 6

  Heat the ghee in a non-stick skillet over medium-low heat until melted.

• 7

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

• 8

  Continue to cook the eggs slowly, pushing them across the pan to create soft, creamy curds, until they are just set.

• 9

  Season the scrambled eggs with the remaining sea salt and black pepper.

• 10

  Divide the roasted vegetables between plates and top with the fluffy scrambled eggs to serve.