Zesty Vegetable Egg Casserole

Zesty Vegetable Egg Casserole

(serves 4)

Ingredients: 

• 1 Tbsp Olive Oil
• 2 Medium Onions - finely chopped
• 2 Cloves Garlic - finely chopped
• 3 Medium Tomatoes 
• 3 Green Onions - finely chopped
• 1 Red Bell Pepper - finely chopped
• 2 Cups Spinach - chopped
• 1/2 Cup Shredded Cheese
• 3 Whole Eggs
• 7 Egg Whites 
• 1/4 Tsp Red Pepper Flakes
• 1/4 Tsp Cumin
• 1/2 Tsp Salt
• 1/2 Tsp Cilantro - finely chopped

Directions: 

1. Heat a Tbsp of Olive Oil in a large pan over medium heat. Add the finely chopped Onions to the pan. Saute till they turn yellow and then add the Garlic. NOTE: Garlic cooks much faster than Onions so be mindful of that. Once the Onions and Garlic mix is done sauteing, turn the heat on low. 
2. Cut the Tomatoes into quarters and take the seeds out. This will eliminate the extra juices and cut down the cooking time. Chop them finely. Add them to the pan and cook for 3-5 minutes on low heat. 
3. Add in the Red Bell Peppers, Spinach and Green Onions. Give it a good stir and add in the Red Pepper Flakes, Cumin and Salt. Turn the heat off. 
4. Preheat the oven to 375 degrees. 
5. Whisk the 3 whole eggs and the 7 egg whites. 
6. Spray the inside of a large 8x11 casserole dish. Place the vegetable mixture on the bottom. Pour the whisked eggs over it and sprinkle it with the cheese. Bake for 40 minutes or until it is golden brown. 

Serve warm. 

Optional: Serve with a dollop of light (or fat free) sour cream. I like to add some hot sauce to mine. What can I say, I like it hot!!