NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

2 tbsp Parmesan cheese

0.25 cup Non-fat Greek yogurt

2 cups Baby spinach

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk the Greek yogurt with a pinch of sea salt and half of the lemon juice until smooth, then spread it evenly onto the base of a serving plate.

• 2

  Heat half of the olive oil in a non-stick skillet over medium heat and sauté the baby spinach with the remaining lemon juice until just wilted, then layer it over the yogurt base.

• 3

  In a separate bowl, whisk together the whole eggs, liquid egg whites, garlic powder, and black pepper until the mixture is light and well combined.

• 4

  Wipe the skillet clean and return to medium heat with the remaining olive oil.

• 5

  Sprinkle the grated parmesan cheese in two even circles directly onto the hot skillet, allowing the cheese to melt and bubble for about 30 seconds until it begins to lace.

• 6

  Carefully pour the egg mixture directly over the bubbling cheese circles and cook undisturbed until the edges are set and the bottom has formed a golden, crispy crust.

• 7

  Gently fold the eggs over or flip them to finish cooking the top for another minute, then slide the parmesan-crusted eggs onto the bed of greens.

• 8

  Garnish the dish with red pepper flakes and serve immediately while the cheese crust is at its peak crispness.