NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup red bell pepper

0.5 cup red onion

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Place the diced red bell pepper and red onion on the sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and garlic powder.

• 3

  Toss the vegetables to coat evenly and spread them out in a single layer.

• 4

  Roast the vegetables in the oven for 10 to 12 minutes until they are tender and just beginning to brown.

• 5

  While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and frothy.

• 6

  Remove the pan from the oven, add the chopped baby spinach, and toss briefly with the hot vegetables until the leaves begin to wilt.

• 7

  Ensure the vegetable mixture is spread evenly across the pan, then carefully pour the egg mixture over the top, tilting the pan if necessary to cover the entire surface.

• 8

  Return the pan to the oven and bake for 8 to 10 minutes, or until the eggs are completely set in the center and slightly puffed.

• 9

  Remove from the oven, let cool for 2 minutes, then slice into large squares and serve warm.