NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 tbsp extra virgin olive oil

1 cup bell peppers

0.5 cup zucchini

0.25 cup red onion

1 cup baby spinach

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper to prevent sticking.

• 2

  Place the diced bell peppers, zucchini, and red onion on the sheet pan and drizzle with the olive oil.

• 3

  Season the vegetables with sea salt, black pepper, garlic powder, and dried oregano, then toss to coat evenly.

• 4

  Roast the vegetables for 12 to 15 minutes until they are tender and just beginning to brown at the edges.

• 5

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

• 6

  In a medium bowl, whisk together the whole eggs and the liquid egg whites until the mixture is uniform and frothy.

• 7

  Pour the egg mixture carefully over the roasted vegetables, tilting the pan if necessary to ensure it spreads to all corners.

• 8

  Sprinkle the crumbled feta cheese evenly over the top of the eggs.

• 9

  Return the sheet pan to the oven and bake for an additional 8 to 10 minutes, or until the eggs are completely set and firm to the touch.

• 10

  Let the pan cool for 2 minutes before slicing the egg bake into squares and serving.