Brunch

Spinach, Mushroom, Feta and Egg White Bake is for Lunch.

Spinach, Mushroom, Feta and Egg White Bake takes 15 minutes to prepare.

Spinach, Mushroom, Feta and Egg White Bake takes 40 minutes to cook.

Spinach, Mushroom, Feta and Egg White Bake makes 8 servings.

The ingredients for Spinach, Mushroom, Feta and Egg White Bake are:

100% Liquid Egg Whites, 32 oz.
Spinach, 18 oz.
Sliced Mushrooms, 16 oz.
Crumbled Feta Cheese, 6 oz.
Diced Med/Lg Red Onion
4 cloves diced Garlic (or to taste)

Here is how you make Spinach, Mushroom, Feta and Egg White Bake:

In a large nonstick fry pan or Pam cooking spray, sauté onions, garlic, and mushrooms.Drain liquid, add spinach, cover. Stay close—Spinach only needs 2 or 3 minutes to wilt.Remove from heat. Drain liquid. Toss lightly.Divide spinach, mushroom, and onion mixture into two. Pour half the egg whites into each pan.Add half the spinach, mushroom, and onion mixture to each pan. Use a fork to blend the spinach, mushroom, and onion mixture with the egg whites.Sprinkle 3 oz. of crumbled Feta into each pan.Bake at 350-375 for 30 to 40 minutes or until light brown on top.Use two 8”square pans, each pan gets half the mixture, and each pan yields 4 servings. Number of Servings: 8Recipe submitted by SparkPeople user .

The nutritional information for Spinach, Mushroom, Feta and Egg White Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.2

• Total Fat: 2.7 g
• Cholesterol: 9.4 mg
• Sodium: 388.0 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 2.0 g
• Protein: 16.8 g