NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tsp grass-fed butter

1 oz feta cheese

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

  Chop the broccoli into bite-sized florets and dice the red bell pepper into small pieces.

• 3

  Toss the broccoli and peppers on the baking sheet with olive oil, garlic powder, and a pinch of sea salt.

• 4

  Roast the vegetables for 15 to 18 minutes until the broccoli edges are slightly charred and the peppers are tender.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and black pepper until well combined and slightly frothy.

• 6

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

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs with a spatula to create soft curds.

• 8

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

• 9

  Remove from heat immediately and serve while the eggs are fluffy and the cheese is just beginning to soften.