A protein-rich egg white dish filled with chopped spinach, broccoli, bell pepper, zucchini, and cherry tomatoes.
# What You’ll Need:
→ Vegetables
01 - 1 cup baby spinach, chopped
02 - 1 cup broccoli florets, finely chopped
03 - 1 cup red bell pepper, diced
04 - 1 cup zucchini, diced
05 - 1 small red onion, finely diced
06 - 1/2 cup cherry tomatoes, halved
→ Dairy & Protein
07 - 2 cups liquid egg whites
08 - 1/4 cup low-fat feta cheese, crumbled (optional)
→ Herbs & Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - Nonstick cooking spray or 1 teaspoon olive oil
# Steps:
01 - Set oven to 375°F (190°C).
02 - Lightly coat a 9-inch oven-safe skillet or baking dish with nonstick spray or olive oil.
03 - Heat the skillet over medium heat and add diced onion, red bell pepper, and broccoli florets. Sauté for 3–4 minutes until slightly softened.
04 - Add diced zucchini and chopped spinach, cooking for 2–3 minutes until spinach wilts. Remove from heat.
05 - In a large bowl, whisk together egg whites, garlic powder, oregano, black pepper, salt, and fresh parsley until well blended.
06 - Fold the sautéed vegetables into the egg white mixture, stirring until evenly distributed.
07 - Pour the mixture evenly into the prepared skillet or baking dish.
08 - Scatter halved cherry tomatoes and crumbled feta cheese (if using) over the top.
09 - Bake for 20–25 minutes, or until the center is set and the top is lightly golden.
10 - Let cool for 5 minutes before slicing. Serve warm.
