NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

0.5 tbsp olive oil

0.5 cup red bell pepper

0.5 cup red onion

1 cup baby spinach

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 small baking sheet with parchment paper.

• 2

  Toss the diced red bell pepper and red onion with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a medium bowl until well combined.

• 5

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.

• 7

  When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and the fresh baby spinach.

• 8

  Continue to cook for 1 minute until the spinach is just wilted and the eggs are fully cooked through.

• 9

  Remove from heat, transfer to a plate, and sprinkle with the crumbled feta cheese before serving.