Prep Time: 20 minutes
Cook Time: 30 minutes
- 4 eggs
- 6 egg whites
- ½ cup greek yogurt
- ½ onion, sliced 1 cup butternut squash, cubed
- 1 ½ tbs olive oil 2 tbs rosemary
- 2 cloves of garlic 1 tsp pepper
- 1 tbs balsamic vinegar 1 tomato, thinly sliced
Preheat oven to 350° degrees. Next, slice onion while you heat up a sauté pan over medium heat. Once hot, add olive oil and onions. Cook the onions for about 10 minutes until translucent and just beginning to caramelize, stirring every few minutes. Add the balsamic and continue to cook over low heat for another 10 minutes before adding squash and garlic. Cook for another 10 minutes, allowing squash to soften.
While the veggies cook, place eggs, egg whites, pepper, 1 tbs of rosemary, and yogurt in a blender and blend until frothy. Add your veggies to a pre sprayed casserole or baking dish and pour egg mixture on top. Garnish with tomato slices and additional rosemary. Place in the oven for 30-40 minutes or until cooked. Enjoy.
Original recipe from toneitup.com
*Reminder: You can always pick up a copy of our weekly recipe at the gym!*