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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 176.0
  • Total Fat: 10.6 g
  • Cholesterol: 185.2 mg
  • Sodium: 301.4 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 14.9 g

View full nutritional breakdown of Italian Egg Bake calories by ingredient
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Italian Egg Bake



Introduction

I love making egg bakes for the week - quick any time meal and perfect for freezing. This particular egg bake has an italian taste to it and the ricotta is what makes it great. Suggestions: half the oregeno I listed as used and use some garlic - I thought it was good but a bit too much oregeno and needed something more - garlic! I love making egg bakes for the week - quick any time meal and perfect for freezing. This particular egg bake has an italian taste to it and the ricotta is what makes it great. Suggestions: half the oregeno I listed as used and use some garlic - I thought it was good but a bit too much oregeno and needed something more - garlic!
Number of Servings: 9

Ingredients

    8 Eggs
    1 Cup of liquid egg whites
    1 tsp of Oregeno
    1/2 tsp of crushed pepper
    1 cup ricotta - I used 2%
    1/2 c red onion sauteed
    1/2 c of mushroom sauteed
    1 cup diced tomatos - I used canned well drained
    1 cup Italian cheese - I used Kraft's 5 Cheese Italian
    1 tbs butter

Directions

Preheat oven to 350 and grease a 13x9 inch baking dish (I use cooking spray)

Sautee onion and mushrooms in a table spoon of butter both chopped well

Beat Egg, Egg Whites until ready for a scramble
Add spices, ricotta cheese and mix
Add tomatoes mushrooms & onions and mix
Add cheese and mix entire batch

Pour into baking dish
I baked for just shy of an hour but a fork test will tell you if all the egg is cooked and things are ready

I cut this into 9 even squares approx 4x3




Number of Servings: 9

Recipe submitted by SparkPeople user NMARGIO75.






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