NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 cup fresh spinach

0.5 cup red onion

1 tsp extra virgin olive oil

0.25 cup plain nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small oven-safe skillet or ceramic baking dish, combine the halved cherry tomatoes, diced red onion, and minced garlic.

• 3

  Drizzle with the extra virgin olive oil and toss to coat evenly.

• 4

  Roast the vegetables in the oven for 10-12 minutes until the tomatoes are blistered and the onions are tender.

• 5

  Remove the skillet from the oven and stir in the fresh spinach, allowing the residual heat to wilt the leaves.

• 6

  In a small bowl, whisk together the egg whites, sea salt, black pepper, and dried oregano.

• 7

  Pour the egg white mixture over the roasted vegetables in the skillet.

• 8

  Carefully crack the 3 whole eggs onto the surface of the mixture, spacing them out evenly.

• 9

  Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.

• 10

  Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.

• 11

  Remove from the oven and serve immediately with a dollop of plain Greek yogurt on the side for extra creaminess.