NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

1 cup Egg whites

1 cup Fresh spinach

0.5 cup Cherry tomatoes

1.5 slices Sourdough bread

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or skillet with the olive oil.

• 2

  Heat a non-stick pan over medium heat and sauté the fresh spinach and halved cherry tomatoes until the spinach is wilted and the tomatoes have softened.

• 3

  Transfer the sautéed vegetable mixture into the bottom of your prepared baking dish, spreading it out evenly.

• 4

  In a small mixing bowl, whisk together the egg whites, sea salt, black pepper, and garlic powder until well combined.

• 5

  Pour the seasoned egg white mixture over the vegetables in the baking dish.

• 6

  Carefully crack the two whole eggs on top of the egg white mixture, making sure to keep the yolks intact for a beautiful presentation.

• 7

  Sprinkle the grated parmesan cheese over the top and bake for 12 to 15 minutes, or until the whites are fully set but the yolks are still slightly jiggly.

• 8

  While the eggs are in the oven, toast the sourdough slices until they are golden and crisp.

• 9

  Remove the dish from the oven and serve immediately with the sourdough toast on the side for dipping into the warm yolks.