NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 medium red bell pepper

0.5 medium red onion

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the red bell pepper and red onion into small, uniform pieces to ensure even roasting.

• 3

  Place the diced vegetables on the sheet pan, drizzle with olive oil, sprinkle with half of the salt and pepper, and toss to coat thoroughly.

• 4

  Roast the vegetables in the oven for 12 minutes until they are tender and just beginning to brown at the edges.

• 5

  While the vegetables roast, whisk the whole eggs, liquid egg whites, garlic powder, and the remaining salt and pepper in a medium bowl until well combined.

• 6

  Remove the pan from the oven and scatter the baby spinach over the hot vegetables, tossing slightly until the leaves begin to wilt.

• 7

  Spread the vegetable mixture into an even layer across the pan, then carefully pour the egg mixture over the top.

• 8

  Sprinkle the crumbled feta cheese evenly over the eggs and return the pan to the oven.

• 9

  Bake for 8 to 10 minutes until the eggs are set and slightly golden, then slice into squares and serve hot.