NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp olive oil

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small rimmed sheet pan with the olive oil.

• 2

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

• 3

  Stir in the lemon zest, sea salt, and black pepper.

• 4

  Roughly chop the baby spinach and halve the cherry tomatoes, then fold them into the egg mixture.

• 5

  Pour the egg mixture onto the prepared sheet pan, ensuring the vegetables are distributed evenly across the surface.

• 6

  Sprinkle the crumbled feta cheese and chopped fresh parsley over the top.

• 7

  Bake for 15 to 18 minutes, or until the eggs are puffed, set in the center, and the edges are just beginning to turn golden brown.

• 8

  Allow the bake to cool for 5 minutes before slicing into squares and serving.