Healthy Egg Bake Recipe with Veggies & Swiss Cheese
Veggie & Swiss Egg Bake
1/4 of pan: 196 calories, 7g total fat (4g sat. fat), 556mg sodium, 6g carbs, 1g fiber, 2g sugars, 25.5g protein
Click for WW Points® value*
Cook: 50 minutes
1 1/2 cups chopped mushrooms
1 cup chopped asparagus
1/4 cup light/reduced-fat cream cheese
2 1/2 cups egg whites (about 20 large eggs’ worth) or fat-free liquid egg substitute
4 slices reduced-fat Swiss cheese cut into strips
Optional topping: chopped scallions
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
Preheat oven to 375°F. Spray an 8"×8" baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, asparagus, and 1/4 cup water. Cover and cook for 5 minutes, or until veggies are tender and water has evaporated.
Transfer veggies to a large bowl, and blot dry. Add cream cheese, and stir to coat.
Add egg whites/substitute and seasonings, and mix well. Transfer to the baking pan.
Bake for 40 minutes. Top with Swiss cheese. Bake until center is firm and cheese has melted, about 5 minutes. Once cool, cover and refrigerate.
MAKES 4 SERVINGS
Chew on this:
It's the Ides of March (aka March 15th)! You don't need to beware (at least not that we know of), but we do suggest a tasty Caesar salad made with Trader Joe's delicious Vegan Caesar Dressing.
Help your pals make healthy breakfasts—share this recipe ASAP!
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