Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup cherry tomatoes; 1 tsp olive oil; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Nutrition

Per serving

509 calories

Protein: 50g; 38% of calories
Carbs: 22g; 17% of calories
Fat: 26g; 45% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell pepper and zucchini with olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the vegetables for 18 minutes until they are tender and show slight golden-brown caramelization.
While the vegetables roast, whisk the whole eggs, egg whites, and black pepper together in a medium bowl until well combined.
Heat the ghee in a large non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the eggs across the pan until soft, creamy curds form.
Gently fold the roasted vegetables and halved cherry tomatoes into the scrambled eggs until just heated through.
Divide onto plates and garnish with chopped fresh chives before serving warm.

Nutrition

Ingredients

Instructions

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