Spinach, Mushroom, Feta & Egg White Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 124.2
- Total Fat: 2.7 g
- Cholesterol: 11.3 mg
- Sodium: 404.2 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Protein: 16.4 g
View full nutritional breakdown of Spinach, Mushroom, Feta & Egg White Bake calories by ingredient
Number of Servings: 8
Ingredients
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100% Liquid Egg Whites, 32 oz.
Spinach, 18 oz.
Sliced Mushrooms, 16 oz.
Crumbled Feta Cheese, 6 oz.
Diced Med/Lg Red Onion
4 cloves diced Garlic (or to taste)
Directions
In a large nonstick fry pan or Pam cooking spray, sauté onions, garlic, and mushrooms.
Drain liquid, add spinach, cover. Stay close—Spinach only needs 2 or 3 minutes to wilt.
Remove from heat. Drain liquid. Toss lightly.
Divide spinach, mushroom, and onion mixture into two.
Pour half the egg whites into each pan.
Add half the spinach, mushroom, and onion mixture to each pan. Use a fork to blend the spinach, mushroom, and onion mixture with the egg whites.
Sprinkle 3 oz. of crumbled Feta into each pan.
Bake at 350-375 for 30 to 40 minutes or until light brown on top.
Use two 8”square pans, each pan gets half the mixture, and each pan yields 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user .
Drain liquid, add spinach, cover. Stay close—Spinach only needs 2 or 3 minutes to wilt.
Remove from heat. Drain liquid. Toss lightly.
Divide spinach, mushroom, and onion mixture into two.
Pour half the egg whites into each pan.
Add half the spinach, mushroom, and onion mixture to each pan. Use a fork to blend the spinach, mushroom, and onion mixture with the egg whites.
Sprinkle 3 oz. of crumbled Feta into each pan.
Bake at 350-375 for 30 to 40 minutes or until light brown on top.
Use two 8”square pans, each pan gets half the mixture, and each pan yields 4 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user .
Member Ratings For This Recipe
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CAWALTON
