NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup diced bell pepper

0.5 cup diced red onion

1 cup chopped baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and line a rimmed 13x18-inch sheet pan with parchment paper or lightly grease with olive oil.

• 2

  Place the diced bell peppers and red onions on the sheet pan, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 10 minutes until they begin to soften.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a large bowl until the mixture is frothy and well combined.

• 5

  Remove the sheet pan from the oven and scatter the chopped baby spinach over the roasted peppers and onions.

• 6

  Carefully pour the egg mixture over the vegetables, using a spatula to ensure the ingredients are evenly distributed across the pan.

• 7

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

• 8

  Allow the eggs to cool for a few minutes before slicing into squares to serve immediately or store for meal prep.