NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup diced bell pepper

1 cup diced zucchini

0.5 cup diced red onion

0.5 tbsp extra virgin olive oil

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.

• 2

  Place the diced bell pepper, zucchini, and red onion on the baking sheet and drizzle with the olive oil.

• 3

  Sprinkle the vegetables with sea salt, black pepper, and garlic powder, then toss to coat evenly.

• 4

  Roast the vegetables for 18 to 20 minutes, or until they are tender and starting to brown at the edges.

• 5

  While the vegetables are roasting, whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform.

• 6

  Heat a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.

• 7

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

• 8

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

• 9

  Remove from heat immediately and serve while warm.