NUTRITION

SERVINGS

INGREDIENTS

1 tsp olive oil

0.5 cup red bell pepper

1 cup baby spinach

4 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat.

• 3

  Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until slightly softened.

• 4

  Add the baby spinach to the skillet and cook just until wilted, then spread the vegetables evenly across the bottom.

• 5

  In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until smooth and well combined.

• 6

  Pour the egg mixture over the vegetables in the skillet, ensuring they are evenly covered.

• 7

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

• 8

  Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center is set and the edges are lightly golden.

• 9

  Remove from the oven, garnish with freshly chopped chives, and slice into wedges to serve.