NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

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 small baking sheet with parchment paper.

• 2

  Place the chopped bell peppers and diced zucchini on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, garlic powder, and the remaining sea salt and black pepper until well combined.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-low heat.

• 6

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan with a silicone spatula.

• 7

  Continue to cook the eggs slowly, using a folding motion, until they are set but still look moist and soft.

• 8

  Remove the skillet from the heat immediately to prevent overcooking.

• 9

  Plate the scrambled eggs alongside the roasted vegetables and serve warm.