Scrambled Eggs with Roasted Vegetables

Points® value

Meal 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

tsp, or to taste

black pepper

tsp, or to taste


2 large egg(s)


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.