NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp grass-fed ghee

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Spread the diced bell peppers, zucchini, and red onion across the sheet, drizzle with olive oil, and toss to coat evenly.

• 3

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

• 4

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

• 5

  Heat the ghee in a large non-stick skillet over medium-low heat.

• 6

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

• 7

  Once the eggs are mostly set but still slightly moist, fold in the roasted vegetables from the oven.

• 8

  Remove from heat immediately and serve garnished with freshly chopped chives.