Roasted Fall Veggie Scramble

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!

Processed with VSCO with m5 preset

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

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