Egg Bake- leftover veg/pantry challenge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites (used a quart carton of store brand egg whites) 1 cup Bisquick, Gluten Free Baking mix 1/3 cup (40g) ( I may have used King Arthur- not sure) 12 serving Cherry Tomatoes, Fresh, 1 Tomato 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 cup, chopped Green Peppers (bell peppers) 2 cup, chopped Kale .5 cup Parsley 1 tsp Cumin seed 1 tsp Salt 1 tsp Pepper, black 2 oz Cheddar cheese with Guyere (Aldi) 28 grms (by LARKDC) (used a mixture of guyere and jalpeno cheddar that I had left in the fridge measure is approximate)
preheat oven to 350.
grate the cheese, chop the vegetables
mix all ingredients
grease 9X13 pan, pour it in (baking mix settles to the bottom to make the crust)
bake about 30 minutes - maybe 45- i dont remember. until eggs are set in the middle.
Serving Size: one square. (9x13 pan cut into 10 squares)
Number of Servings: 10
Recipe submitted by SparkPeople user EG99ONE.
grate the cheese, chop the vegetables
mix all ingredients
grease 9X13 pan, pour it in (baking mix settles to the bottom to make the crust)
bake about 30 minutes - maybe 45- i dont remember. until eggs are set in the middle.
Serving Size: one square. (9x13 pan cut into 10 squares)
Number of Servings: 10
Recipe submitted by SparkPeople user EG99ONE.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 2.2 g
- Cholesterol: 5.0 mg
- Sodium: 545.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.5 g
- Protein: 14.3 g
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