NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

1 cup red bell pepper

0.5 cup red onion

1 cup broccoli florets

3 large eggs

0.75 cup liquid egg whites

0.25 cup low-fat cottage cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Place the diced red bell pepper, red onion, and small broccoli florets onto the baking sheet and drizzle with olive oil.

• 3

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

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show golden-brown caramelized edges.

• 5

  While the vegetables roast, whisk the large eggs, liquid egg whites, and cottage cheese in a bowl with the remaining salt and pepper until well combined.

• 6

  Heat a large non-stick skillet over medium-low heat and pour in the egg mixture, letting it sit for 30 seconds before gently stirring.

• 7

  Continue to cook the eggs, stirring occasionally to create large, soft curds, until they are just set and still look slightly moist.

• 8

  Gently fold the roasted vegetables into the scrambled eggs and serve immediately while warm.