NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.75 cup Liquid egg whites

2 oz Ground turkey (93% lean)

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

1 tsp Extra virgin olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Toss the diced zucchini, red bell pepper, and red onion with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, brown the ground turkey in a non-stick skillet over medium heat until fully cooked.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and garlic powder until well combined.

• 6

  Add the ghee to the skillet with the turkey, then pour in the egg mixture.

• 7

  Gently scramble the eggs using a spatula until soft curds form, then fold in the roasted vegetables and serve warm.