Breakfast

Fresh Vegetable and Egg White Bake is for Breakfast.

Fresh Vegetable and Egg White Bake takes 20 minutes to prepare.

Fresh Vegetable and Egg White Bake takes 90 minutes to cook.

Fresh Vegetable and Egg White Bake makes 8 servings.

The ingredients for Fresh Vegetable and Egg White Bake are:

24 Egg Whites
2 Tsp fresh garlic
3 Cups of fresh spinach
1 Cup of red onion
1 Cup of red bell pepper
2 Cups of mushrooms
1 Cup of tomatoes
3/4 Cup of feta cheese (regular or low fat)
3 Tbs Olive Oil
Salt and pepper to taste

Here is how you make Fresh Vegetable and Egg White Bake:

- Pre-heat oven to 350-375 degrees*- Prep by chopping fresh vegetables into desired consistency. - Separate 2 dozen egg whites or use 32 oz of egg beaters. - Saute onion, garlic and mushrooms in olive oil over medium heat until onions are translucent (about 5-8 minutes). - Add red bell pepper to saute pan with onions, garlic and mushrooms. Saute for a few minutes until bell pepper softens.- Add fresh spinach to saute pan and cover pan. Spinach should wilt/cook down in 3-5 minutes. - Add salt and pepper to veggie mixture to taste. - Lightly beat egg white mixture to add a little bit of air and make egg whites less dense.- Fold in veggie mixture to egg whites.- Spray a 12 inch pie dish with cooking spray.- Add egg white and fresh veggie mixture to baking dish. - Sprinkle in tomatoes and feta cheese into pie dish. - Bake at 350-375 degrees for up to 90 minutes or until middle of the pie pan is firm and does not jiggle. - Let dish rest for 15 minutes prior to serving. Serving Size:?Makes 8 servings

The nutritional information for Fresh Vegetable and Egg White Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 156.9

• Total Fat: 8.6 g
• Cholesterol: 12.5 mg
• Sodium: 334.3 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.4 g
• Protein: 18.5 g