Egg White and Veggie Breakfast Casserole
Egg White and Veggie Breakfast Casserole | AH7.fit™. 250 calories, 22g protein, 10g good fat, 4g fiber. Perfect for a satisfying start to your day!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ah7.fit.
Cooking tools:
- Kitchen scale
- Oven
- Baking dish
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pastry brush
- Serving platter
- Spoon
Ingredients
- 8 egg whites (I weighed them to around 240 grams)
- Spinach (fresh from my garden, chopped (about 30 grams))
- Tomatoes (diced (I used around 150 grams))
- Bell peppers (diced (another 150 grams))
- An onion (chopped (115 grams is what mine weighed))
- Low-fat cheese (shredded (I used half a cup, or 50 grams))
- Salt
- pepper
- Olive oil (1 tablespoon, or 15 ml)
- Fresh Mozzarella (just like my grandma used, sliced (around 150 grams))
- Fresh basil leaves (half a cup, or 20 grams)
- Fresh tomatoes (sliced (another 150 grams))
- Balsamic glaze (2 tablespoons, about 30 ml)
- More olive oil (1 tablespoon, 15 ml)
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