Scrambled Eggs with Roasted Vegetables
1
Points®
1 serving
Items
Olive oil
1 tsp
Red onion
½ medium, sliced
Uncooked zucchini
½ medium, sliced into 1/2-inch pieces
Red bell pepper
½ medium, sliced into 1/2-inch pieces
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Egg
2 large egg(s)
How to Prepare
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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