NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

1 cup Cherry tomatoes

1 cup Fresh baby spinach

0.25 cup Nonfat Greek yogurt

0.5 ounce Feta cheese

1 teaspoon Extra virgin olive oil

1 slice Sprouted grain bread

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

0.25 teaspoon Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small oven-safe skillet or ceramic ramekin, combine the cherry tomatoes, minced garlic, olive oil, and dried oregano.

• 3

  Roast the tomatoes in the oven for 10 minutes until they begin to soften and the skins start to blister.

• 4

  Remove the skillet from the oven and stir in the fresh baby spinach until it is slightly wilted from the residual heat.

• 5

  Pour the liquid egg whites over the vegetable mixture, then carefully crack the whole eggs on top, keeping the yolks intact.

• 6

  Season the top with sea salt and black pepper, then sprinkle with the crumbled feta cheese.

• 7

  Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

• 8

  Serve the baked eggs immediately with a dollop of Greek yogurt on the side and a slice of toasted sprouted grain bread.