NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat plain Greek yogurt

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.

• 2

  Add the diced zucchini and red bell pepper to the skillet, sautéing for 5-7 minutes until the vegetables are tender and slightly caramelized.

• 3

  While the vegetables cook, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth and aerated.

• 4

  Remove the sautéed vegetables from the pan and set them aside on a plate.

• 5

  Lower the skillet heat to medium-low and add the ghee, swirling to coat the surface.

• 6

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

• 7

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

• 8

  When the eggs are nearly cooked through but still look moist, fold the sautéed vegetables back into the pan.

• 9

  Remove the skillet from the heat immediately and garnish with freshly chopped chives before serving.