Source: Marlisa Brown MS RD CDE CDN

Fluffy baked egg whites and eggs filled with artichoke hearts, tomatoes and black olives.

Servings

7 egg whites
2 eggs
0.25 tsp black pepper
1 cooking spray
1 small onions , chopped
14 oz canned artichokes hearts, drained , rinsed and chopped
1 fresh tomatoes , chopped
8 large black olives, canned , pitted and chopped
2 cup fresh chopped spinach
4 tbsp grated Parmesan cheese
0.5 cup nonfat shredded mozzarella
0.5 tsp italian seasoning

1 Preheat oven to broil.
2 Mix together egg whites, egg, and pepper.
3 Spray a medium non-stick skillet with cooking spray and heat.
4 Sauté onion for 2-3 minutes add artichoke hearts tomato and olives and heat for 2-3 minutes more.
5 Add spinach until wilted, and top with egg mixture cover and cook on low heat until almost set.
6 Wrap handle of skillet with aluminum foil.
7 Top egg mixture with Parmesan and mozzarella cheese, sprinkle with Italian seasoning, and place under the broiler until cheese is melted and eggs are completely set.
8 Cut into 4 wedges and serve.

Try different veggies or cheese as desired.