NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

0.5 cup red onion

2 cup baby spinach

0.5 oz feta cheese

0.25 tbsp 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 (190°C) and line a rimmed 13x18-inch sheet pan with parchment paper for easy cleanup.

• 2

  Dice the bell peppers and red onion into small, uniform pieces. Place them on the sheet pan, drizzle with olive oil, and toss to coat.

• 3

  Roast the vegetables in the oven for 10 minutes until they are slightly softened and fragrant.

• 4

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a large bowl until the mixture is uniform and slightly frothy.

• 5

  Remove the sheet pan from the oven. Roughly chop the baby spinach and scatter it evenly over the roasted peppers and onions.

• 6

  Carefully pour the egg mixture over the vegetables on the sheet pan, ensuring it reaches all the corners. 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 completely set in the center and the edges are beginning to turn golden.

• 8

  Let the eggs cool for a few minutes before slicing into squares. Serve warm or store for a quick grab-and-go breakfast during the week.