NUTRITION

SERVINGS

INGREDIENTS

1 cup Liquid egg whites

0.5 cup Low-fat cottage cheese

1 cup Baby spinach

0.5 cup Red bell pepper

0.5 cup Sliced mushrooms

0.25 cup Red onion

1 tsp Extra virgin olive oil

1 oz Feta cheese

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) and lightly grease a small baking dish with a touch of olive oil.

• 2

  Place a non-stick skillet over medium heat with the olive oil, then add the diced red onion, bell pepper, and mushrooms.

• 3

  Sauté the vegetables for 5-6 minutes until they are tender and the moisture from the mushrooms has mostly evaporated.

• 4

  Add the baby spinach to the skillet and toss for 1 minute until just wilted, then remove the pan from heat to cool slightly.

• 5

  In a medium mixing bowl, whisk together the liquid egg whites, low-fat cottage cheese, sea salt, black pepper, and garlic powder until well combined.

• 6

  Stir the sautéed vegetable mixture into the egg white base, then pour the entire mixture into the prepared baking dish.

• 7

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

• 8

  Bake for 25-30 minutes, or until the center is set and the edges are slightly golden and pulling away from the sides.

• 9

  Allow the bake to rest for 5 minutes before slicing and serving.