YOUR SOLIN GENERATED RECIPE
Oven-baked egg casserole featuring flaky tuna and vibrant garden vegetables for a savory, protein-packed meal with a satisfyingly golden crust.
INGREDIENTS
4 oz canned tuna
2 large eggs
0.25 cup egg whites
1 cup broccoli florets
0.5 cup grated carrots
1 cup fresh spinach
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat the oven to 375°F and lightly grease a small oven-safe baking dish with olive oil.
In a skillet over medium heat, sauté the diced onion, minced garlic, and grated carrots until softened.
Add the chopped broccoli and spinach to the skillet, cooking for 2 minutes until the spinach is wilted and the broccoli is bright green.
In a medium mixing bowl, whisk together the eggs and egg whites with sea salt, black pepper, and dried oregano.
Gently fold the drained tuna and the sautéed vegetable mixture into the egg liquid until well combined.
Pour the mixture into the prepared baking dish and bake for 22-25 minutes until the eggs are set and the top is beautifully golden.