NUTRITION

SERVINGS

INGREDIENTS

1 cup cherry tomatoes

1 tsp olive oil

1 cup fresh spinach

1 clove garlic

2 large Eggs eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or cast-iron skillet.

• 2

  Place the cherry tomatoes in the baking dish, drizzle with olive oil, and roast for 10 minutes until they begin to soften and burst.

• 3

  While the tomatoes roast, finely mince the garlic and roughly chop the fresh spinach.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is smooth and well-combined.

• 5

  Stir the sea salt, black pepper, and dried oregano into the egg mixture.

• 6

  Remove the baking dish from the oven, add the garlic and spinach, and stir briefly so the heat of the tomatoes wilts the greens.

• 7

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

• 8

  Return the dish to the oven and bake for 15 to 20 minutes, or until the eggs are set in the center and slightly golden on the edges.

• 9

  Let the dish rest for 2 minutes before serving to allow the flavors to meld.