NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

1 oz Feta cheese

0.5 cup Non-fat Greek yogurt

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tbsp Extra virgin 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 (200°C).

• 2

  Dice the red bell pepper and zucchini into 1/2-inch pieces and finely mince the garlic clove.

• 3

  Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.

• 4

  Add the diced bell pepper and zucchini to the skillet, sautéing for 5-6 minutes until the vegetables are tender and slightly caramelized.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another 60 seconds until fragrant.

• 6

  Use a large spoon to create four small indentations or wells in the vegetable mixture.

• 7

  Carefully crack one egg into each of the four wells.

• 8

  Sprinkle the crumbled feta cheese evenly over the eggs and the surrounding vegetables.

• 9

  Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are opaque and set but the yolks remain soft.

• 10

  Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side for extra creaminess and protein.