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Jenn's Egg White Cassarole PDF Print E-mail
Written by APF Administrator   
Tuesday, 10 February 2009 13:05

Tags: casserole | egg | white

JENN'S EGG WHITE CASSEROLE


Ready in 1 hour and 10 minutes.  Makes 4 servings.
Cooking spray
1 cup egg whites
1/2 tsp black pepper
9 oz fresh spinach
1/2 cup diced onion
1 cup diced portabella mushrooms
1 tsp olive oil
8 oz. 0% Greek yogurt
4 oz. low fat feta cheese

Preheat oven to 350 F.
Coat a glass or ceramic 8x8-inch dish with cooking spray.
In a microwave safe bowl, microwave spinach for 4 minutes. 
Saute onion and mushrooms in a nonstick pan with olive oil.
Add egg whites to spinach, stir.  Add onion and mushroom and black pepper to egg/spinach mix. 
Add yogurt and feta cheese.  Stir until all ingredients are combined.
Pour contents into dish.  Bake for 45 minutes or until top is bubbling. 
Let cool for 10 minutes before serving.

Nutritional Info:
Calories: 153, Fat: 5 grams, Sat. Fat: 3 grams, Carbs: 9 grams, Fiber: 3 grams, Protein: 18 grams

Comments (7)add comment

susan said:

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The recipe sounds interesting. Unfortunately I cannot stand feta cheese. Could you suggest a substitute? Thanks.
February 11, 2009

Paulo Mendes said:

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susan, you can use part skim motzerella cheese.
February 12, 2009

Jay Hariani said:

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This does look delicious.
February 13, 2009

Jenn said:

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Oh it is delicious! And you can make it on Sunday and have your week day breakfasts ready to go. You can use any low fat cheese you like and experiment with different veggies as well. Enjoy!
February 22, 2009

Jay Hariani said:

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Jenn, thanks for the tip about using the casserole as breakfast for the week - great idea. I was getting tired of oatmeal :)!
February 23, 2009

Les said:

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Can u make the night before and cook the next day?
July 01, 2009

stephanie said:

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you can make it the night before but I would not recommend it. It tastes better made on the day you will eat it.
July 02, 2009

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Last Updated on Wednesday, 04 March 2009 14:52