This is a very versatile recipe. You can add pretty much any vegetable you want and it will come out great. My favorite thing to do is use up left over vegetables, this way I’m not wasting any food but we’re also not eating the same old thing. I cook this in a cast iron skillet but you can transfer the mixture into a pie pan or even a baking dish.
2 teaspoons olive oil
1 cup spinach
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
6 egg whites
2 tablespoons snipped fresh basil
1/3 cup shredded cheese of choice
Salt and pepper to taste
Preheat oven to 350F.
*if using a pie pan or baking dish grease it
In a skillet heat the oil. Add onions and cook till just see through. Add mushrooms and spinach. Cook till spinach is wilted, it should only be five minutes tops if that at all.
In a bowl, mix egg whites and eggs together. Add basil, cheese salt and pepper. Mix up. You can either pour your eggs right in with the vegetables if you are using a oven safe skillet (cast iron) or transfer the vegetable mixture into a greased pie pan/baking dish. Pour the eggs over vegetable mixture. Bake in oven for about 25 minutes or until the eggs are set. You should be able to insert a knife in the center and it comes out clean when finished. Edges should be slightly golden brown.
If you don’t want to use spinach simply substitute it with other vegetables you have on hand. Very easy and you can change it up each time you make it.