I went out of town with my husband and girls last week and I'm not a big fan of carb loading as soon as I wake up. I wanted something that would "keep" for a few days and was light on my stomach. We had a refrigerator and microwave in the room, so I whipped up an egg and vegetable casserole and it was delicious!
Recipe:
Preheat oven to 375F.
Spray 9 x 13 pan with olive oil.
Ingredients:
1 cup mushrooms
1 cup diced tomatoes
2 bell peppers of your choice (I had a mixed bag from Aldi's, so I used yellow, orange, and red)
1/3 cup diced scallions
4 tbsp pesto
1 cup feta cheese
4 cups egg whites
garlic powder
onion powder
salt & pepper to taste
Layer 2 cups sauteed spinach or 5oz (1/2 package frozen spinach) on the bottom.
(Dice up vegetables of your choice)
In a separate bowl mix:
1. Whisk together the pesto and egg whites.
2. Stir in half of the feta cheese, seasonings, and pour mixture of spinach.
3. Sprinkle vegetables an the remaining feta over top of the casserole.
4. Bake at 375F for 30 - 40 minutes or until eggs are set.
5. Let cool for 5 minute, the slice and serve warm.
--> Cooking time may vary, so stick with a toothpick.
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