NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

2 cups baby spinach

1 oz feta cheese

1 slice sourdough bread

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Mince the garlic clove finely.

• 3

  Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.

• 4

  Add the garlic and baby spinach to the skillet, sautéing until the spinach is completely wilted and fragrant.

• 5

  Spread the spinach evenly across the bottom of the skillet or transfer it to a small baking dish.

• 6

  Pour the liquid egg whites over the spinach base.

• 7

  Carefully crack the two whole eggs on top of the egg whites, keeping the yolks intact.

• 8

  Sprinkle the crumbled feta cheese, sea salt, black pepper, and red pepper flakes over the top.

• 9

  Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 10

  While the eggs bake, toast the sourdough bread until crisp.

• 11

  Remove the eggs from the oven and serve immediately alongside the warm, crunchy toast.