Mediterranean Breakfast Casserole
- Number of Servings: 6
Ingredients
Onions, raw, 1/2 medium, diced Medium Yellow Potato, 2, diced Peppers, sweet, fresh, roasted and peeled, 3 Zucchini, 1 lb, sliced Portabello Mushroom Caps, 3, diced Sourdough rolls, 2, cubed Spinach, fresh, 150 grams, torn All White 100% liquid Egg Whites, 2 cups Bari Ricotta Cheese, 200 grams Bari Light Ricotta Cheese, 200 grams Tomato, grape (3oz = appro 12 tomatoes), 6 oz, sliced into thirds Mozzarella Cheese, part skim milk, 100 grams, grated Olive oil, 2 tbsp Pecorino Romano cheese, 4 tbsp grated
Preheat oven to 400.
Combine diced onion and potato in 1/2 tablespoon olive oil. Roast for fifteen minutes. Remove from oven, keep on tray.
Combine zucchini and 1/2 tablespoon olive oil. Toss and add to baking tray. Return all vegetables to oven and roast until golden, about forty minutes.
While vegetables roast, saute mushrooms in 1/2 tablespoon olive oil. Remove from pan, set aside. Add remaining 1/2 tablespoon oil and torn spinach, and saute until soft.
Combine egg whites, and both types of ricotta in a mixing bowl. Set aside.
In a 9 x 13 baking dish, combine torn sourdough rolls and all vegetables (including grape tomatoes), stir to combine. Pour egg and ricotta mixture on top, then sprinkle grated mozzarella and pecorino on top.
Bake at 400 degrees for forty-five minutes. Remove from oven. Serve immediately or allow to cool, slice into six, and enjoy an easy, high-protein breakfast from Sunday to Friday!
Serving Size: Serves six.
Combine diced onion and potato in 1/2 tablespoon olive oil. Roast for fifteen minutes. Remove from oven, keep on tray.
Combine zucchini and 1/2 tablespoon olive oil. Toss and add to baking tray. Return all vegetables to oven and roast until golden, about forty minutes.
While vegetables roast, saute mushrooms in 1/2 tablespoon olive oil. Remove from pan, set aside. Add remaining 1/2 tablespoon oil and torn spinach, and saute until soft.
Combine egg whites, and both types of ricotta in a mixing bowl. Set aside.
In a 9 x 13 baking dish, combine torn sourdough rolls and all vegetables (including grape tomatoes), stir to combine. Pour egg and ricotta mixture on top, then sprinkle grated mozzarella and pecorino on top.
Bake at 400 degrees for forty-five minutes. Remove from oven. Serve immediately or allow to cool, slice into six, and enjoy an easy, high-protein breakfast from Sunday to Friday!
Serving Size: Serves six.
Nutritional Info Amount Per Serving
- Calories: 370.2
- Total Fat: 15.7 g
- Cholesterol: 43.0 mg
- Sodium: 441.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 4.6 g
- Protein: 25.8 g