Greek Omelet - Baked Spinach and Feta Egg White with Peppers and Onions

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 76.0
  • Total Fat: 2.5 g
  • Cholesterol: 10.0 mg
  • Sodium: 231.3 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.6 g



Introduction

Bake on Sunday and pack in your lunch for a week's worth of breakfast and lunch side dishes! Bake on Sunday and pack in your lunch for a week's worth of breakfast and lunch side dishes!
Number of Servings: 10

Ingredients

    - Frozen Spinach (chopped, half of 16-oz bag)
    - Frozen Pepper and Onion Stir Fry (half of 16-oz bag)
    - Feta Cheese (crumbled 3/4 cup)
    - Garlic Powder
    - Basil, dried
    - Black Pepper
    - Pancake Mix (1/8 cup, Gluten Free or Whole Wheat)
    - All Whites Liquid Egg White (1 package = 10 servings)

Directions

- Thaw spinach and pepper & onion in the microwave, stirring often, to the point where the mix is still cold but not frozen
- Drain the excess water from the thawed mix
- Preheat oven to 350F
- Add crumbled feta and mix well
- Add dry seasonings and mix well
- Coat lightly with pancake mix and stir well
- Add egg whites and mix very well
- Pour mixture into 2" deep dish baking pan (size of pan will determine cooking time - for best results, use large rectangular pan)
- Bake for 30 minutes, then check by cutting down the center of the pan to see if any of the egg is still uncooked.
- If necessary, bake an additional 5 minutes and check again. Repeat as needed

Serving Size: Makes 10 side-dish size servings

Number of Servings: 10

Recipe submitted by SparkPeople user 16YRVEGETARIAN.