Spinach & Feta Egg White Casserole
Servings 6 people
Calories 183kcal
Ingredients
- 1 Tablespoon olive oil
- 8 ounces sliced baby bella mushrooms
- 2 teaspoons garlic minced
- 4 cups baby spinach
- Salt and pepper to taste
- 4 cups liquid egg whites
- 1/2 cup low-fat 1% milk
- 4 ounces reduced-fat feta cheese
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
- Heat oil in a large skillet over medium- high heat. Add sliced mushrooms and cook until tender, about 3 minutes.
- Add garlic and sauteĢ for an additional minute.
- Add spinach and cook until wilted; remove from heat and spread in the bottom of prepared pan.
- In a large mixing bowl, whisk eggs and milk until well combined; pour into pan.
- Sprinkle feta cheese on top.
- Bake for 50-55 minutes, or until completely set.
Notes
MFP: MFF Spinach Feta Egg White Casserole
January 2021
Nutrition
Serving: 6.5ounces | Calories: 183kcal | Carbohydrates: 4.4g | Protein: 22.9g | Fat: 6.2g