Low Calorie Greek Baked Eggs

1 cup onion, diced
1 cup red bell pepper, diced
olive oil spray
4 kalamata olives, pitted and diced
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano
Salt and pepper, to taste
8 egg whites
1 ounce reduced fat feta cheese, finely diced or crumbled

Preheat oven to 350°.

Prepare 2 - 2 cup oven safe bowls or ramekin by spraying with olive oil cooking spray.  Set aside.

Spray a medium skillet with olive oil cooking spray.  Heat over medium-high heat, cook onions and peppers until barely browned.  Remove from heat.

Evenly distribute the pepper mixture into 2 prepared bowls.  Sprinkle the diced olives on top of each, half on each.

In a separate medium bowl, add egg whites, mint, oregano, salt and pepper.  Whisk to combine.  Pour half the egg whites into each bowl.  Sprinkle each top with half of the feta cheese.  Place oven safe bowls on a baking sheet.

Bake for 20-25 minutes, until the egg whites are almost done.  Turn oven to 400°.  Bake for 5 minutes to slightly brown the tops.

Remove from oven and serve hot.

Recipe printed from http://TheSlowRoastedItalian.com/
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