NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

1 cup baby spinach

1 oz feta cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a small baking dish with a touch of olive oil.

• 2

  Place the diced bell peppers and zucchini on a parchment-lined baking sheet, toss with olive oil, sea salt, black pepper, and garlic powder.

• 3

  Roast the vegetables for 12-15 minutes until they are slightly tender and starting to brown at the edges.

• 4

  Remove the tray from the oven and toss in the baby spinach, letting the residual heat wilt the leaves slightly.

• 5

  Transfer the roasted vegetables into the prepared baking dish, spreading them out into an even layer.

• 6

  In a medium bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.

• 7

  Pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese evenly across the top.

• 8

  Place the dish in the oven and bake for 18-22 minutes, or until the eggs are set in the center and the top is golden.

• 9

  Allow the dish to cool for a few minutes before slicing into hearty portions and serving warm.