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PF Kitchen: Egg White Veggie Casserole

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Edwardsville and Glen Carbon Nutrition Weight Loss Coach




PF Kitchen:  Egg White Veggie Casserole



  • 2 Bags (4 cups each bag) frozen Quick’n Easy Combos-Roasted Red Potato Blend (Found at Shop n Save but you can use any frozen potato, broccoli & pepper blend you like)

  • 1 bag (4 cups) frozen peppers and onion mix

  • 1.5 cups of four cheese Mexican blend (fit and active blend)

  • 1 container of Egg whites (1.9 cups)

  • 2 large eggs

  • ¼ cup of whole wheat flour



  1. Pre heat oven to 350F.

  2. Spray a 9x13 casserole dish with cooking spray.

  3. Sauté Quick’n Easy Combos-Roasted Red Potato Blend with frozen peppers and onion mix.

  4. Pour sautéed veggies into casserole dish.

  5. In bowl, whisk 2 large eggs.

  6. Pour egg whites and the whisked eggs over the veggies in casserole dish.

  7. Sprinkle in cheese and whole wheat flour over dish.

  8. Bake at 350F for 20-30 minutes (stick fork in the middle of dish and then remove, if fork does not have liquid egg on it then the casserole should be thoroughly cooked).

  9. Cool for 5 minutes then slice into 9 servings.

  10. Enjoy!



***9 servings ***




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