NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

1 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 cup Bell peppers

1 cup Zucchini

1 cup Baby spinach

1 tsp Olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the bell peppers and zucchini into uniform pieces and spread them across the prepared pan.

• 3

  Drizzle the vegetables with olive oil and toss to coat evenly before roasting for 10 minutes.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and aerated.

• 5

  Add the sea salt, black pepper, and garlic powder to the egg mixture and whisk once more.

• 6

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

• 7

  Pour the egg mixture carefully over the vegetables, ensuring they are submerged and distributed evenly across the pan.

• 8

  Sprinkle the parmesan cheese over the top and return the sheet pan to the oven.

• 9

  Bake for 12 to 15 minutes until the eggs are fully set in the center and the edges are lightly golden.

• 10

  Allow the bake to cool for a few minutes before slicing into squares and serving.