NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 medium zucchini

1 medium red bell pepper

0.25 medium red onion

1 cup baby spinach

0.25 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

• 4

  Add the diced zucchini, bell pepper, onion, and minced garlic to the skillet and sauté for 5-7 minutes until the vegetables are tender-crisp.

• 5

  Add the baby spinach to the skillet and stir for 1 minute until just wilted.

• 6

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.

• 7

  Pour the egg mixture evenly over the vegetables in the skillet, ensuring they are well distributed.

• 8

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

• 9

  Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the edges are lightly golden.

• 10

  Remove from the oven and let it sit for 2 minutes before slicing and serving.