NUTRITION

SERVINGS

INGREDIENTS

1 cup Yukon Gold potatoes

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

1 large eggs

0.75 cup liquid egg whites

0.25 cup plain Greek yogurt

0.25 tsp garlic powder

0.5 oz sharp cheddar cheese

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cubed Yukon Gold potatoes with the extra virgin olive oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the potatoes on the baking sheet and roast for 15-20 minutes until they are tender and the edges are starting to turn golden.

• 4

  While the potatoes roast, whisk together the large eggs, liquid egg whites, plain Greek yogurt, and garlic powder in a medium bowl until the mixture is smooth and aerated.

• 5

  Lower the oven temperature to 375°F (190°C).

• 6

  Lightly grease an 8x8 inch baking dish and layer the roasted potatoes and diced red bell pepper across the bottom.

• 7

  Pour the egg mixture carefully over the vegetables and sprinkle the shredded sharp cheddar cheese evenly across the top.

• 8

  Bake for 20-25 minutes until the center is set and the cheese has transformed into a bubbly, golden crust.

• 9

  Remove from the oven and let it rest for 5 minutes before garnishing with fresh chopped chives and slicing into portions.