This scramble is perfect for lunch or breakfast and combines roasted vegetables with proteins from the egg whites and mozzarella cheese. Butternut squash is a delicious fall vegetable and goes perfect with the eggs and cheese. I love using seasonal produce and I make this recipe all year but substitute the squash and Brussels with what ever produce is available that season. This makes 1 serving!
Ingredients
- 1/3 cup chopped Brussel sprouts
- 1/2 cup cubbed butternut squash
- 1/2 cup egg whites
- 1/4 cup mozzarella cheese
- 1/2 tbsp olive oil
- 1/2 tbsp butter
Directions
- Preheat the oven to 400F
- cube the butternut squash and cut the Brussel sprouts in half
- cover the butternut squash in olive oil and salt and pepper and cook for 20 minutes at 400F then add in the Brussel sprouts and cook an additional 20 minutes
- melt 1/2 tbsp of butter in a pan on the stove
- after the butter is melted add in the egg whites
- after mostly cooked through add in the cheese and top with salt and pepper or seasoning of choice (I used Trader Joe’s everything but the bagel seasoning)
- Plate the roasted vegetables with the scrambles egg whites
