Tuesday, February 24, 2009

Cooler 1 Egg Bake

Cooler 1 Egg Bake

16 egg whites (or 2 cups pre-packaged egg whites)
2 cupped handfuls yellow zucchini, diced
2 cupped handfuls scallions, diced
2 cupped handfuls spinach
2 cupped handfuls red pepper, diced
dash salt and pepper, to taste

Customizable Seasonings:
  • dash grill seasoning, to taste
  • dash frank's red hot (cayenne pepper sauce), to taste
  • dash italian seasoning, to taste
  • dash cajun/creole seasoning, to taste
Customizable Cooler 1 fillings (substitute for any of the vegetables in the original recipe):
  • Diced tomatoes, drained
  • Broccoli 
  • Mushrooms
  • Celery
  • Cucumbers
  • 1/2 - 1 cup cooked ground bison, turkey, or tofu
  • Cooler 1 low-fat Chicken sausages
Preheat oven to 400˚ F. Lightly mist a glass baking dish or casserole with oil.

Whisk the egg whites to make them fluffy.

Gently stir in your vegetables of choice.

Pour in the egg white and vegetable mixture into prepared pan.

Bake 30 - 40 minutes. The baking time will depend on the width/depth of your baking dish. Check how the egg bake is progressing after 25 minutes. Bake until golden brown on top and cooked through.

Serving size: 1/4 of baked mixture
Portions: 1 lean protein, 1 vegetable

*Sorry for the fuzzy pic - my husband took the digital camera with him to work and I am using my phone's camera to take pictures this week.

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