NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.25 cup liquid egg whites

1 medium red bell pepper

1 small zucchini

0.5 medium red onion

1 cup baby spinach

1 tsp extra virgin olive oil

1 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a small rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the red bell pepper, zucchini, and red onion into small, uniform pieces to ensure even roasting.

• 3

  Place the diced vegetables on the sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.

• 4

  Toss the vegetables to coat and roast in the oven for 10 minutes until they begin to soften and develop color.

• 5

  While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is smooth and frothy.

• 6

  Remove the pan from the oven and scatter the baby spinach evenly over the roasted vegetables.

• 7

  Carefully pour the egg mixture over the vegetables and spinach, ensuring it reaches all corners of the pan.

• 8

  Top the eggs with the crumbled feta cheese and return the pan to the oven.

• 9

  Bake for 12-15 minutes, or until the eggs are completely set in the center and the edges are lightly golden.

• 10

  Allow the sheet pan to cool for a minute before slicing the eggs into squares and serving.