NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 cup black beans

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the diced red bell pepper, zucchini, and red onion on the baking sheet with 1 teaspoon of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized around the edges.

• 4

  In a medium bowl, whisk together the eggs, egg whites, and garlic powder until the mixture is well combined and slightly frothy.

• 5

  Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium heat.

• 6

  Add the roasted vegetables and the rinsed black beans to the skillet, stirring for 1 minute to warm them through.

• 7

  Pour the egg mixture over the vegetables and beans, then cook while stirring gently until the eggs are just set and fluffy.