NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet potato

1 tsp Olive oil

2 large Eggs

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

2 cups Fresh spinach

0.75 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 375°F and grease a 9-inch pie dish with a touch of oil.

• 2

  Peel and slice the sweet potato into very thin rounds, then layer them across the bottom and sides of the dish to form a crust.

• 3

  Bake the sweet potato crust for 15 minutes until the edges are slightly crisp.

• 4

  While the crust bakes, sauté the spinach in olive oil over medium heat until wilted, then squeeze out all excess moisture.

• 5

  In a large bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until completely smooth.

• 6

  Spread the wilted spinach and crumbled feta evenly over the pre-baked sweet potato crust.

• 7

  Pour the egg and yogurt mixture over the filling, ensuring it is evenly distributed.

• 8

  Bake for 30 to 35 minutes until the custard is set and the top is beautifully golden brown.