NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup bell peppers

0.5 cup zucchini

1 oz feta cheese

1 tsp olive oil

1 tsp ghee

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Toss the diced bell peppers and zucchini with olive oil and half of the sea salt and black pepper on the baking sheet.

• 3

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

• 4

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

• 5

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

• 6

  Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the eggs toward the center to create soft curds.

• 7

  When the eggs are nearly set but still moist, sprinkle in the crumbled feta cheese and the remaining salt and pepper.

• 8

  Divide the roasted vegetables between plates, top with the scrambled eggs, and finish with a sprinkle of fresh chives.