NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper to prevent sticking.

• 2

  Place the diced zucchini, sliced bell peppers, and red onion onto the sheet pan. Drizzle with avocado oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Toss the vegetables until evenly coated, then spread them out in a single layer. Roast for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

  Remove the sheet pan from the oven and rearrange the vegetables so they are evenly distributed across the surface.

• 6

  Carefully pour the egg mixture over the roasted vegetables, ensuring it reaches all corners of the pan.

• 7

  Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are fully set and the edges are slightly golden.

• 8

  Let the sheet pan cool for a few minutes before slicing into squares and serving.