Spinach & Feta Egg White Casserole

Spinach & Feta Egg White Casserole

Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 183kcal

Ingredients

  • 1 Tablespoon olive oil
  • 8 ounces sliced baby bella mushrooms
  • 2 teaspoons minced garlic
  • 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

Nutrition

Serving: 6.5ounces | Calories: 183kcal | Carbohydrates: 4.4g | Protein: 22.9g | Fat: 6.2g