NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 oz feta cheese

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a 10-inch oven-safe non-stick skillet, heat the extra virgin olive oil over medium heat.

• 3

  Add the diced yellow onion and red bell pepper to the skillet and sauté for 4-5 minutes until the onion is translucent and the peppers are tender.

• 4

  Stir in the baby spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 5

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.

• 6

  Pour the egg mixture into the skillet over the sautéed vegetables, ensuring they are evenly distributed.

• 7

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

• 8

  Place the skillet in the oven and bake for 12-15 minutes, or until the eggs are set in the center and the edges are lightly golden.

• 9

  Let the frittata rest for 2 minutes before slicing into wedges and serving warm.