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.



