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Scrambled Eggs with Roasted Vegetables

1

Meal Items

olive oil

1 tsp

1

uncooked red onion(s)

½ medium, sliced

0

uncooked zucchini

½ medium, sliced into 1/2-inch pieces

0

sweet red pepper(s)

½ medium, sliced into 1/2-inch pieces

0

table salt

⅛ tsp, or to taste

0

black pepper

⅛ tsp, or to taste

0

egg(s)

2 large

0

Notes

Preheat oven to 400ºF. Combine oil and vegetables together in a medium bowl. Season to taste with salt and pepper. Spread vegetables onto a nonstick baking sheet. Roast for 15 to 20 minutes, until tender. Turn oven off and leave vegetables inside oven to keep warm. Heat a small nonstick skillet over medium-high heat and add eggs. Scramble 3 to 5 minutes to desired doneness and top with roasted vegetables. Eat immediately.

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