NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 medium bell pepper

1 medium zucchini

0.25 medium red onion

1 tsp extra virgin olive oil

1 tsp grass-fed butter

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the bell pepper, zucchini, and red onion into uniform half-inch pieces.

• 3

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

• 4

  Roast the vegetables for 15-20 minutes, or until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and nutritional yeast in a medium bowl until well 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 before gently stirring with a silicone spatula.

• 8

  Continue to cook the eggs, folding them over slowly, until soft and creamy curds form and they are just set.

• 9

  Divide the roasted vegetables between plates and top with the scrambled eggs to serve.