NUTRITION

SERVINGS

INGREDIENTS

1.25 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

2 cup fresh baby spinach

0.25 cup red onion

1 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium bowl, whisk together the egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and slightly frothy.

• 3

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

• 4

  Add the finely diced red onion to the skillet and sauté for 3-4 minutes until translucent and fragrant.

• 5

  Add the baby spinach to the skillet and cook just until wilted, which should take about 1-2 minutes.

• 6

  Pour the egg white mixture into the skillet over the vegetables, stirring gently to distribute the spinach and onions evenly.

• 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 12-15 minutes, or until the eggs are set and the edges are lightly golden.

• 9

  While the frittata bakes, toast the slice of sprouted grain bread until crisp.

• 10

  Carefully slide the frittata out of the skillet onto a plate, slice into wedges, and serve immediately alongside the warm toast.