NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat plain Greek yogurt

0.5 cup red bell pepper

0.5 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

1 tsp ghee

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 baking sheet with parchment paper.

• 2

  Dice the red bell pepper and red onion into uniform pieces, then toss them on the baking sheet with the olive oil, sea salt, and garlic powder.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized at the edges.

• 4

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

• 5

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 6

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to set the bottom.

• 7

  Gently fold the eggs with a silicone spatula, moving from the edges toward the center to create large, soft curds.

• 8

  When the eggs are about 75% cooked, fold in the roasted vegetables and the fresh baby spinach.

• 9

  Continue to cook for another minute until the spinach is just wilted and the eggs are creamy and fully set.

• 10

  Transfer to a plate and enjoy immediately while warm.