Ingredients:
- 1 tablespoon olive oil
- ½ large red bell pepper, diced
- 1 medium yellow squash, cut into bite-size pieces
- 1 cup fresh baby spinach, roughly chopped
- 2 cups egg whites
- ½ cup grated mild cheddar cheese
- 1 tablespoon chopped fresh thyme
- ½ teaspoons kosher salt
- Fresh chopped parsley, for garnish
Directions:
- Preheat oven to 350°F.
- Heat olive oil in a 10-inch cast iron skillet or an ovenproof nonstick skillet over medium heat. Add red bell pepper and squash and sauté for 5 to 6 minutes, until vegetables are softened.
- Add the spinach, stir and cook until wilted, about 2 to 3 minutes.
- Meanwhile, in a medium bowl, whisk together egg whites, cheddar cheese, thyme and salt to combine.
- Pour egg whites into the skillet.
- Bake for 30 to 35 minutes or until just set. Slice into wedges, garnish with parsley and serve warm.
Nutrition Information
- Serving Size: 224g
- 4 Servings
- Calories: 170
| Amount per serving | %Daily Value |
|---|---|
| Total Fat 8g | 10% |
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 15mg | 5% |
| Sodium 550mg | 24% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 3g | |
| Added Sugars 0g | |
| Protein 18g | |
| Vitamin D 0mcg | |
| Calcium 133mg | 10% |
| Iron 1mg | 6% |
| Potassium 384mg | 8% |
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055-0378-PM 03/22
