NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.5 cup Liquid egg whites

1 cup Bell peppers

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 cup Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly coat a small oven-safe skillet or baking dish with the extra virgin olive oil.

• 2

  Add the diced bell peppers to the dish, season with sea salt, black pepper, and dried oregano, and roast for 10 minutes until they begin to soften.

• 3

  Remove the dish from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves.

• 4

  Pour the liquid egg whites evenly over the vegetables, then carefully crack the whole eggs on top, spacing them out evenly.

• 5

  Sprinkle the crumbled feta cheese over the eggs and return the dish to the oven for 10 to 12 minutes, or until the whites are opaque and set.

• 6

  Serve the baked eggs immediately with a side of non-fat Greek yogurt to add a cool, creamy contrast to the warm roasted vegetables.