Name: Breakfast vegetable and egg scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 3/4 medium zucchini, diced; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh chives, thinly sliced

Nutrition

Per serving

440 calories

Protein: 44g; 41% of calories
Carbs: 24g; 22% of calories
Fat: 18g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini, bell pepper, and onion with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 20 minutes until tender and browned at the edges.
While the vegetables roast, in a mixing bowl, whisk together the whole eggs and egg whites with the remaining salt and pepper until well combined and slightly foamy.
Heat the remaining oil in a 12-inch nonstick skillet over medium-low heat. Add the roasted vegetables to the pan and stir for 30 seconds to reheat. Pour the egg mixture over the vegetables. Cook, stirring gently and often with a heatproof spatula, for 5 to 7 minutes until the eggs form soft curds with no visible liquid egg left. Remove from the heat right away while they still look moist. Sprinkle with chives and serve. Done when set and moist with no visible liquid, 160°F.

Nutrition

Ingredients

Instructions

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