NUTRITION

SERVINGS

INGREDIENTS

3 large pasture-raised eggs

1 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 tsp ghee

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables with the extra virgin olive oil and a pinch of salt on the baking sheet.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper in a medium bowl until well combined.

• 6

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.

• 8

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, large curds.

• 9

  When the eggs are nearly cooked but still slightly moist, fold in the roasted vegetables and the crumbled feta cheese.

• 10

  Remove from heat immediately and serve warm.