NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.25 cup non-fat Greek yogurt

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

1 tsp olive oil

1 tsp grass-fed butter

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

  Dice the zucchini and red bell pepper into half-inch cubes, then place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with sea salt and garlic powder, tossing to coat evenly.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly browned at the edges.

• 5

  While the vegetables roast, whisk the whole eggs, egg whites, Greek yogurt, and black pepper in a medium bowl until completely smooth and combined.

• 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, then use a spatula to gently push the eggs from the edges to the center.

• 8

  Continue cooking slowly, stirring occasionally, until the eggs are soft and creamy but no longer liquid.

• 9

  Plate the scrambled eggs immediately and serve with the roasted vegetables and fresh cherry tomatoes on the side.