NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

1 tsp extra virgin olive oil

0.5 cup cremini mushrooms

0.5 cup red bell pepper

1 cup baby spinach

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz feta 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 with a small amount of oil.

• 2

  Peel the sweet potato and slice it into very thin rounds; arrange them in an overlapping pattern across the bottom and sides of the pie dish to create a base.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the sliced mushrooms and diced bell peppers until they are tender and the moisture has evaporated.

• 4

  Add the baby spinach to the skillet and stir for 1 minute until just wilted, then remove the pan from the heat.

• 5

  In a large mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.

• 6

  Spread the sautéed vegetable mixture evenly over the sweet potato base in the pie dish.

• 7

  Pour the egg and yogurt mixture over the vegetables and top with the crumbled feta cheese.

• 8

  Bake for 30 to 35 minutes, or until the center of the quiche is set and the edges are starting to turn a light golden brown.

• 9

  Let the quiche rest for 5 minutes before slicing into wedges and serving.