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 1/8^th 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.