NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 oz feta cheese

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the red bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 18 to 20 minutes until they are tender and slightly caramelized.

• 5

  While the vegetables roast, whisk together the eggs, liquid egg whites, and Greek yogurt in a medium bowl until smooth.

• 6

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula.

• 7

  Once the eggs are nearly set, fold in the roasted vegetables, fresh baby spinach, and crumbled feta cheese.

• 8

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