NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp ghee

1.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables on the baking sheet with the extra virgin olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show light golden-brown charred edges.

• 5

  In a medium bowl, whisk together the whole eggs and liquid egg whites 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 spatula to create soft, creamy curds.

• 8

  When the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese.

• 9

  Cook for another 30 seconds until the cheese is just warm and the eggs are cooked through but still moist.

• 10

  Transfer to a plate and garnish with freshly chopped chives before serving.