NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup red bell pepper

1 cup baby spinach

0.5 cup cherry tomatoes

1 oz feta cheese

1 tsp 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 375°F and line a rimmed 13x9-inch sheet pan with parchment paper for easy cleanup.

• 2

  Place the diced red bell peppers and halved cherry tomatoes on the prepared pan, then drizzle with olive oil and sprinkle with sea salt and black pepper.

• 3

  Roast the vegetables for 10 minutes until they begin to soften and become fragrant.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a large bowl until the mixture is well combined and slightly frothy.

• 5

  Remove the pan from the oven, stir in the chopped baby spinach, and spread the vegetables into an even layer across the pan.

• 6

  Carefully pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese evenly across the top.

• 7

  Return the pan to the oven and bake for 12-15 minutes, or until the eggs are fully set in the center and the edges are lightly golden.

• 8

  Allow the eggs to cool for 2 minutes before slicing into squares and serving.