Roasted Veggies & Egg Scramble
Calories 260
Protein 15g
Fat 17
Carbs 14
Total Time 10 minutes
Roasted Veggies & Egg Scramble
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
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
- Roasted Veggies
- Pinch of sea salt & pepper
- 6 tablespoons reduced fat cheddar (OPTIONAL)
- Garnish
-
- Green onion
Steps
- Set oven to 420F.
- 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.
- 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.
- Evenly divide the eggs and veggies among meal containers. Top with cheese, green onion and season to taste with sea salt & pepper.
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Calories
260
Protein
15g
Fat
17
Carbs
14
Sodium
160
Fiber
3
Sugar
7