NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

0.25 tbsp extra virgin olive oil

1 tbsp nutritional yeast

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper to prevent sticking.

• 2

  Place the diced bell peppers, zucchini, and red onion onto the pan and toss with olive oil, sea salt, black pepper, and garlic powder.

• 3

  Roast the vegetables for 12-15 minutes until they are tender and just beginning to caramelize at the edges.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and nutritional yeast in a medium bowl until the mixture is well combined and slightly frothy.

• 5

  Remove the sheet pan from the oven and spread the vegetables out evenly to create a base for the eggs.

• 6

  Carefully pour the egg mixture over the vegetables, ensuring it stays within the boundaries of the parchment paper.

• 7

  Sprinkle the crumbled feta cheese over the top and return the pan to the oven for 8-10 minutes, or until the eggs are completely set and fluffy.

• 8

  Remove from the oven, garnish with freshly chopped parsley, and slice into squares for serving.