Looking for a lighter yet satisfyingly delicious breakfast or lunch? This one’s for you!
Yield: 4-6 Servings
Preheat oven to 450° F.
Place squash on a sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and roast for 20 minutes. Set aside to cool. Lower oven to 350° F.
Whisk together the egg whites and stir in the cooled squash, chopped spinach, thyme and salt and pepper.
Bake in buttered 8-inch pie plate for 20 to 25 minutes at 350° F or until egg is set.