Roasted Veggies & Egg Scramble

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.

📝 Ingredients

• 2 medium zucchini, chopped
• 1 medium red onion, chopped
• 1 1/2 tablespoons olive oil
• Pinch of sea salt & pepper
• 6 whole eggs
• 2 tablespoons of water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Green onion

👨‍🍳 Instructions

1. 1Set oven to 420F.
2. 2Line 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.
3. 3Set 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.
4. 4Evenly divide the eggs and veggies among meal containers. Top with cheese, green onion and season to taste with sea salt & pepper.