NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 tsp extra virgin olive oil

1 cup button mushrooms

2 cups fresh spinach

0.5 cup cherry tomatoes

2 tbsp grated parmesan 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 lightly grease a 9-inch pie dish or oven-safe skillet with a small amount of oil.

• 2

  Place a pan over medium heat and add the extra virgin olive oil.

• 3

  Add the sliced button mushrooms to the pan and sauté for 5-6 minutes until they are browned and tender.

• 4

  Add the fresh spinach to the pan and toss with the mushrooms for 1-2 minutes until just wilted, then remove the pan from heat.

• 5

  In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is smooth and aerated.

• 6

  Spread the sautéed mushrooms and spinach evenly across the bottom of the prepared pie dish.

• 7

  Pour the egg mixture over the vegetables, then top with the halved cherry tomatoes and a sprinkle of grated Parmesan cheese.

• 8

  Bake for 25-30 minutes, or until the center is set and the top is lightly golden and fragrant.

• 9

  Allow the egg pie to cool for 5 minutes before slicing into wedges and serving.