NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

1 cup Egg whites

0.5 cup Fat-free Greek yogurt

1 cup Fresh spinach

2 tbsp Fresh dill

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Whole wheat panko breadcrumbs

1 tbsp Grated parmesan cheese

1 tsp Olive oil

1 clove Garlic

1 medium Red potato

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a 9-inch baking dish.

• 2

  Dice the red potato into small half-inch cubes and roast on a parchment-lined tray for 18-20 minutes until tender.

• 3

  While potatoes roast, heat the olive oil in a small skillet over medium heat and add the minced garlic and panko breadcrumbs.

• 4

  Toast the breadcrumbs for 3-4 minutes until golden brown and fragrant, then remove from heat and stir in the parmesan cheese.

• 5

  In a large mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.

• 6

  Finely chop the spinach, dill, and parsley, then fold them into the egg mixture along with the roasted potato cubes.

• 7

  Pour the egg and potato mixture into the prepared baking dish and bake for 22-25 minutes until the center is set.

• 8

  Sprinkle the toasted garlic-parmesan crumbles evenly over the top and return to the oven for 2 minutes to fully adhere.

• 9

  Allow the dish to cool for 5 minutes before slicing into generous portions and serving warm.