Vegetable and Egg Casserole

January 19th, 2011

OK, so I needed something to make so that my husband and I can just wake up and have, and not have to slave over a hot stove every morning. Realistically, it’s hard to make every meal ALL of the time. SO, why not prepare meals sometimes to give yourself a break? That’s what I’m talking about! I got this recipe actually from a client of mine, who found it in a magazine. I changed a few things around and made it a larger size, so it can last throughout the week as breakfast for 2, or even as a snack!


Pam Cooking Spray

Pacific Low Sodium Chicken Broth/Stock

2 Cups of Organic Egg Whites

1/2 Teaspoon of Black Pepper

16oz Fresh Organic Spinach Leaves

3/4 Cup Organic Diced Sweet Onion

1 1/2 Cups of Diced Organic Broccoli, or Cauliflower (Squash works well too, I used it once because I had it in the house)

1  Cup of Diced Organic Portabello Mushrooms

8oz Fat Free Plain Greek Yogurt

8oz Low Fat Cottage Cheese (you can even use just all yogurt, or all cottage cheese depending on your liking)


Using a 9X11 baking pan, spray with Pam and wipe off excess Pam. Pour egg whites and pepper in baking dish to start. In a large skillet, sautee spinach with a little bit of chicken broth. Remove from pan, and make sure all liquid is removed from the spinach. Sometimes, I will take a paper towel and squeeze it out at the end. Add onions and remaining veggies to pan and sautee for a few minutes. Remove all veggies with a slotted spoon, leaving all liquid behind.  Add all veggies to egg in dish and mix well. Add yogurt and cottage cheese to mixture and stir until ingredients are even in the pan. I may add a little more egg whites to the pan depending on how full it is-you can decide.

Bake in oven for 1 hour at 375*. Make sure the top starts to solidify and edges turn slightly brown. Check on it when there is 15 minutes remaining. To store, just cover with foil.


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