NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup red bell pepper

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 oz feta cheese

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 9x13 inch rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the red bell pepper and halve the cherry tomatoes, then spread them onto the prepared sheet pan.

• 3

  Drizzle the vegetables with olive oil and sprinkle with sea salt, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 10 minutes until they begin to soften and release their juices.

• 5

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

• 6

  Remove the pan from the oven and scatter the chopped baby spinach over the hot roasted vegetables.

• 7

  Pour the egg mixture carefully over the vegetables, ensuring it spreads to all corners of the pan.

• 8

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

• 9

  Bake for 12 to 15 minutes or until the eggs are completely set in the center and slightly golden on the edges.

• 10

  Allow the eggs to cool for a few minutes before slicing into squares and serving warm.