For lunch today I reheated ¼ of the dish in the oven at 375F for 10 minutes, placed in a bowl and added 1/8th of an avocado and 2TBSP of salsa and hot sauce.
Ingredients:
Non-stick cooking spay
3 cloves garlic (smashed)
1 yellow onion (chop)
2 bunches broccolini (chop)
4 cups spinach
2 TBSP fresh rosemary (chop)
2 small Yukon Gold Potatoes (chop into very thin slices)
Spices to taste: Tumeric, cayenne, salt & pepper
2 cups egg whites
4 eggs
Directions:
1) Pre-heat over to 375F
2) Spray your pan with non-stick cooking spray. Sautee the garlic (smashed), with onion chopped for 3-5 minutes or until golden. Add the broccolini and spinach for another few minutes.
3) In a medium bowl mix egg whites with eggs and spices then add the vegetable mixture.
4) Spray the same pan with more non-stick spray, sautee rosemary and potato slices until browned.
5) Line the bottom of a casserole dish with the potatoes and then add the egg and vegetable mixture.
6) Bake in the oven for 30-40 minutes. Vegetables give off water as they cook, don’t mistake this water for runny eggs.
225 calories and 16 grams of protein per serving.
Egg & veggie casserole…
I made this last night for dinner and it was delicious!
For lunch today I reheated ¼ of the dish in the oven at 375F for 10 minutes, placed in a bowl and added 1/8th of an avocado and 2TBSP of salsa and hot sauce.
Ingredients:
Non-stick cooking spay
3 cloves garlic (smashed)
1 yellow onion (chop)
2 bunches broccolini (chop)
4 cups spinach
2 TBSP fresh rosemary (chop)
2 small Yukon Gold Potatoes (chop into very thin slices)
Spices to taste: Tumeric, cayenne, salt & pepper
2 cups egg whites
4 eggs
Directions:
1) Pre-heat over to 375F
2) Spray your pan with non-stick cooking spray. Sautee the garlic (smashed), with onion chopped for 3-5 minutes or until golden. Add the broccolini and spinach for another few minutes.
3) In a medium bowl mix egg whites with eggs and spices then add the vegetable mixture.
4) Spray the same pan with more non-stick spray, sautee rosemary and potato slices until browned.
5) Line the bottom of a casserole dish with the potatoes and then add the egg and vegetable mixture.
6) Bake in the oven for 30-40 minutes. Vegetables give off water as they cook, don’t mistake this water for runny eggs.
225 calories and 16 grams of protein per serving.
Tagged easy, eggs, fast, healthy, vegetables
For lunch today I reheated ¼ of the dish in the oven at 375F for 10 minutes, placed in a bowl and added 1/8th of an avocado and 2TBSP of salsa and hot sauce.
Ingredients:
Non-stick cooking spay
3 cloves garlic (smashed)
1 yellow onion (chop)
2 bunches broccolini (chop)
4 cups spinach
2 TBSP fresh rosemary (chop)
2 small Yukon Gold Potatoes (chop into very thin slices)
Spices to taste: Tumeric, cayenne, salt & pepper
2 cups egg whites
4 eggs
Directions:
1) Pre-heat over to 375F
2) Spray your pan with non-stick cooking spray. Sautee the garlic (smashed), with onion chopped for 3-5 minutes or until golden. Add the broccolini and spinach for another few minutes.
3) In a medium bowl mix egg whites with eggs and spices then add the vegetable mixture.
4) Spray the same pan with more non-stick spray, sautee rosemary and potato slices until browned.
5) Line the bottom of a casserole dish with the potatoes and then add the egg and vegetable mixture.
6) Bake in the oven for 30-40 minutes. Vegetables give off water as they cook, don’t mistake this water for runny eggs.
225 calories and 16 grams of protein per serving.
