NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

0.5 cup red onion

1 cup 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 (190°C) and line a small rimmed sheet pan with parchment paper or grease lightly with olive oil.

• 2

  Place the diced bell peppers and red onions on the sheet pan, drizzle with olive oil, and toss to coat evenly.

• 3

  Roast the vegetables for 10 minutes until they begin to soften and develop a slight char.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a large bowl until the mixture is uniform.

• 5

  Remove the pan from the oven, stir in the chopped baby spinach, and spread the vegetable mixture into an even layer across the pan.

• 6

  Carefully pour the egg mixture over the vegetables, ensuring it reaches all corners of the pan without overflowing.

• 7

  Bake for an additional 12-15 minutes, or until the eggs are fully set in the center and the edges are slightly golden.

• 8

  Allow the sheet pan to cool for 5 minutes before slicing the eggs into large squares for serving.