Breakfast

Egg White Vegetable and Pepper Casserole is for Breakfast.

Egg White Vegetable and Pepper Casserole takes 15 minutes to prepare.

Egg White Vegetable and Pepper Casserole takes 45 minutes to cook.

Egg White Vegetable and Pepper Casserole makes 6 servings.

The ingredients for Egg White Vegetable and Pepper Casserole are:

1 cup egg whites
1 cup plain greek yogurt
1 cup non-fat cottage cheese
2 cups chopped fresh mushrooms
2 cups frozen peppers (green, red, yellow)
2 cups frozen broccoli florets
2 cups frozen cauliflower florets
1 tbsp Extra Virgin Olive Oil

Here is how you make Egg White Vegetable and Pepper Casserole:

Preheat Oven to 375Chop mushrooms into 1/4" slices. Place in frying pan with 1 tbsp of olive oil. Saute'. In meantime, crack eggs and separate egg whites into bowl or glass measuring cup. Whisk with fork or wire whisk. Put scrambled egg whites into 13" x 9" casserole dish. Add greek yogurt and cottage cheese and mix all together well. When mushrooms are done, add to casserole dish. Not necessary, but I like to also fry up frozen peppers and cook after I take the mushrooms out (keeps water out of casserole). Add the rest of ingredients to casserole dish (peppers, frozen broccoli and cauliflower florets) and mix well. Bake for 45 minutes.Serving Size: Makes 6 - 8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KRUSH2112.

The nutritional information for Egg White Vegetable and Pepper Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 118.8

• Total Fat: 3.4 g
• Cholesterol: 3.3 mg
• Sodium: 226.2 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.5 g
• Protein: 15.0 g