Roasted Veggies
1 tablespoon butter
Eggs (lightly beaten)
Pinch of sea salt & pepper
6 tablespoons reduced fat cheddar (OPTIONAL)
Garnish
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.