NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.75 cup Liquid egg whites

0.5 cup Low-fat cottage cheese

1 tsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Yellow onion

1 cup Baby spinach

0.5 cup Cremini mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a 9x9-inch baking dish with a touch of olive oil.

• 2

  Heat the olive oil in a large skillet over medium heat, then add the diced onion, bell pepper, and mushrooms, sautéing until the vegetables are tender and fragrant.

• 3

  Stir in the baby spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 4

  In a large mixing bowl, whisk together the large eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

• 5

  Spread the sautéed vegetable mixture evenly across the bottom of the prepared baking dish.

• 6

  Pour the egg and cottage cheese mixture over the vegetables, ensuring they are evenly distributed.

• 7

  Bake for 25 to 30 minutes, or until the center is set and the edges are a light golden brown.

• 8

  Let the casserole cool for 5 minutes before slicing into generous portions and serving warm.