NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.25 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

PREPARATION

• 1

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

• 2

  Dice the bell peppers and zucchini into uniform half-inch pieces to ensure even roasting.

• 3

  Toss the diced vegetables on the baking sheet with the olive oil, sea salt, and black pepper until well coated.

• 4

  Roast the vegetables for 15 to 20 minutes, tossing halfway through, until they are tender and slightly browned.

• 5

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

• 6

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula to create large, soft curds.

• 8

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

• 9

  Remove the skillet from the heat immediately to prevent overcooking and serve the scramble warm.