NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 cup egg whites

0.5 cup non-fat greek yogurt

1 oz feta cheese

1 tbsp parmesan cheese

1 cup heirloom tomatoes

1 cup fresh spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a 9-inch tart pan with the olive oil.

• 2

  Peel the sweet potato and slice it into very thin rounds using a mandoline or sharp knife.

• 3

  Arrange the potato slices in the tart pan, overlapping them to cover the bottom and sides completely.

• 4

  Bake the sweet potato crust for 15 minutes until the edges are slightly golden and set.

• 5

  While the crust bakes, whisk together the egg whites, Greek yogurt, minced garlic, sea salt, black pepper, and dried oregano until smooth.

• 6

  Place the fresh spinach in a pan over medium heat with a splash of water and cook until just wilted, then squeeze out all excess moisture.

• 7

  Remove the crust from the oven and reduce the heat to 375°F.

• 8

  Spread the wilted spinach over the bottom of the crust, then pour the egg white mixture over the top.

• 9

  Arrange the heirloom tomato slices on top of the egg mixture and sprinkle with crumbled feta and parmesan cheese.

• 10

  Bake for 25 to 30 minutes until the center is firm and the cheese is beautifully melted.