NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

1 tsp olive oil

2 large eggs

0.5 cup egg whites

1 tbsp plain Greek yogurt

1 cup fresh spinach

1.5 oz sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish or cast-iron skillet.

• 2

  Dice the Russet potato into small half-inch cubes and place them in the baking dish.

• 3

  Toss the potatoes with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Roast the potatoes in the oven for 18-20 minutes, or until they are tender and starting to turn golden brown.

• 5

  While the potatoes roast, whisk together the whole eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is smooth and aerated.

• 6

  Roughly chop the fresh spinach and stir it into the egg mixture along with half of the shredded cheddar cheese.

• 7

  Remove the dish from the oven and pour the egg and spinach mixture directly over the roasted potatoes.

• 8

  Sprinkle the remaining cheddar cheese over the top and return the dish to the oven.

• 9

  Bake for an additional 12-15 minutes until the eggs are fully set and the cheese is melted and bubbly.

• 10

  Let the bake rest for 5 minutes before slicing into squares and serving warm.