EASY Spinach, Veggie and Egg White Bake.

Sometimes I am smart enough to prepare delicious healthy food ahead of time…instead of scrambling in the mornings to get creative with meals!  I love using spinach.  I put spinach in a lot of things-its such a cool easy way to add in your veggies. If not on a 7 Day Detox or a 21 Day Challenge, adding in some feta or goat cheese is an absolutely delicious touch. Bake, slice. serve and store!

Egg White and Veggie Bake

Ingredients

  • I use lots of fresh, chopped organic spinach. You can use frozen also, just defrost and drain it. I also chopped a red pepper and an onion and a packaged of pre-sliced mushrooms. Really, you can use WHATEVER veggies you wish to use.
  • Coconut oil or olive oil or non stick spray
  • Sriracha (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Rub a 9X13 casserole dish with coconut oil
  3. Chop spinach and place in casserole dish
  4. Heat a tablespoon or two of coconut oil in a saute pan
  5. Saute onion, pepper, and mushroom until soft. Do not overcook. (they are getting baked)
  6. Mix the veggies mixture into the casserole dish with the spinach
  7. Pour an entire carton of egg whites into the casserole dish with the veggies
  8. Sprinkle with srirach sauce or your choice of spicy sauce
  9. Bake for 45 minutes or until cooked through
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http://healthyspacewithkellygrace.com/2016/11/easy-spinach-veggie-and-egg-white-bake/

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