NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

0.5 medium Sweet potato

1 cup Fresh spinach

0.5 cup Red bell pepper

0.5 cup Sliced mushrooms

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat the oven to 375°F 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, then layer them across the bottom and sides of the dish to form a crust.

• 3

  Bake the sweet potato crust for 15 minutes until the edges are slightly golden and the slices are tender.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the diced bell pepper and sliced mushrooms until softened.

• 5

  Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.

• 6

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

• 7

  Spread the sautéed vegetables evenly over the pre-baked sweet potato crust and sprinkle with the shredded cheddar cheese.

• 8

  Pour the egg mixture over the vegetables and cheese, then bake for 30 to 35 minutes until the center is set and the top is lightly browned.