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Roasted Veggies & Egg Scramble

Prep: 5 min
Cook: 5 min
Total: 10 min

Ingredients for 3 servings

Roasted Veggies

  • 2 medium zucchini, chopped
  • 1 medium red onion, chopped
  • 1 1/2 tablespoons olive oil
  • Pinch of sea salt & pepper

1 tablespoon butter

Eggs (lightly beaten)

  • 6 whole eggs
  • 2 tablespoons of water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Pinch of sea salt & pepper

6 tablespoons reduced fat cheddar (OPTIONAL)

Garnish

  • Green onion

Steps

Step 1

Set oven to 420F.

Step 2

Line a baking tray with parchment paper and add the veggies. Drizzle with olive oil and toss with sea salt & pepper. Spread out on the baking tray and roast for 15 – 20 minutes.

Step 3

Set a nonstick skillet on medium high heat and once hot, add butter, let it melt, then pour in the eggs. Take the skillet off the heat as you pull the eggs from side to side using a spatula until the eggs are cooked through.

Step 4

Evenly divide the eggs and veggies among meal containers. Top with cheese, green onion and season to taste with sea salt & pepper.