Sweet Potato Egg Bake

Nutrition per serving

Ingredients

• 650g egg whites
• 2 large eggs
• 150g 0% Greek yogurt
• 30g finely grated Parmigiano Reggiano
• 450g zucchini, grated
• 250g sweet potato, peeled
• 120g yellow onion, sliced into thin rings

Instructions

1. Grate the zucchini and sprinkle with a little salt, then set aside to dry.
2. Peel the sweet potato and slice it into ribbons.
3. Spread the sweet potato ribbons over a pan and add the onion rings on top.
4. Spray with avocado or olive oil and sprinkle with salt.
5. Bake in the oven.
6. In a mixing bowl, whisk together the egg whites, eggs, Greek yogurt, and Parmigiano.
7. Squeeze the liquid out of the grated zucchini using a cloth or paper towel.
8. Add the dried zucchini to the egg mixture.
9. Mix in the onions and most of the sweet potato ribbons.
10. Place the remaining sweet potato ribbons on top and bake.