NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

2 cup fresh spinach

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

1 oz feta cheese

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until the onion is translucent and fragrant.

• 3

  Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then remove from heat and press out any excess moisture using a spoon.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and well-incorporated.

• 5

  Stir in the sea salt, black pepper, and ground nutmeg into the egg mixture.

• 6

  Fold the sautéed spinach and onion mixture into the egg custard and pour everything into the prepared baking dish.

• 7

  Sprinkle the crumbled feta and grated parmesan cheese evenly over the top of the egg mixture.

• 8

  Bake for 20-25 minutes, or until the eggs are set in the center and the cheese topping is golden and bubbly.

• 9

  Allow the gratin to cool for 5 minutes before serving to ensure the custard sets properly.