NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.25 cup red onion

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 tsp ghee

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the red bell pepper, zucchini, and red onion into small, uniform half-inch pieces to ensure even roasting.

• 3

  Toss the vegetables on the baking sheet with the olive oil and half of the sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetables for 18 to 20 minutes, tossing halfway through, until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, and the remaining seasonings in a medium bowl until the mixture is light and completely smooth.

• 6

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

• 7

  Pour the egg mixture into the skillet and let it cook undisturbed for 30 seconds, then use a silicone spatula to gently push the curds from the outer edges toward the center.

• 8

  When the eggs are soft and nearly set, fold in the roasted vegetables and remove the pan from the heat immediately to maintain a creamy texture.

• 9

  Divide the scramble into bowls and serve warm, optionally garnished with fresh herbs.