Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.75 cup liquid egg whites; 1 cup zucchini; 0.5 cup cremini mushrooms; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder

Nutrition

Per serving

247 calories

Protein: 46g; 77% of calories
Carbs: 13g; 21% of calories
Fat: 1g; 2% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a small baking dish with parchment paper to prevent sticking without using oil.
Dice the zucchini into small cubes and slice the cremini mushrooms into uniform pieces.
Spread the zucchini and mushrooms evenly in the prepared dish and roast for 15 minutes until tender and slightly browned.
While the vegetables roast, whisk the liquid egg whites with sea salt, black pepper, garlic powder, and onion powder in a bowl until well combined.
Remove the dish from the oven, stir in the fresh baby spinach until it begins to wilt, and pour the egg white mixture over the vegetables.
Return the dish to the oven and bake for an additional 10 minutes until the egg whites are fully set and have a fluffy texture.

Nutrition

Ingredients

Instructions

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