Veggie-Loaded Breakfast Casserole

1 1/2 cups Spaghetti Squash or shredded zucchini
8-10 Portabella Mushrooms, diced
1 Cup Spinach, roughly chopped
1/2 cup Green Bell pepper, diced
1/2 cup Red Bell Pepper, diced
1 tsp. Garlic, minced
1 tsp. Onion powder
1 tsp. Black Pepper
5 egg whites, Large
3 eggs, Large
1/4 cup Milk, 1% (can omit or use almond/coconut milk)
1/2 Cup Mozzarella Cheese, part skim, low moisture (can omit)
1/2 tbsp Extra Virgin Olive Oil
For a meatier version can add 1/2 lb ground cooked turkey

1.In a large skillet over medium heat, heat 1 oil. Add the mushrooms and saute them until they start to brown. Add the garlic, red/green peppers, and spinach. Allow the baby spinach to wilt, remove from heat, set aside. 2.Generously spray a 9x9 baking dish with nonstick cooking spray. Lay the spaghetti squash in the bottom of the dish and press to make sure it is spread out evenly. Add the veggies over the squash, set aside. 3. In a large bowl, whisk together the eggs, milk, onion powder, and pepper. Pour the egg mixture over the prepared veggies. Sprinkle with the cheese. 3.Position a rack in the center of the oven and preheat the oven to 375 degrees F 4.Bake the casserole, uncovered for 40 minutes; The cheese will start to brown. Let stand 10 minutes before slicing and serving Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JTWICKS11.