PF Kitchen: Egg White Veggie Casserole
Ingredients:
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
Directions:
Pre heat oven to 350F.
Spray a 9x13 casserole dish with cooking spray.
Sauté Quick’n Easy Combos-Roasted Red Potato Blend with frozen peppers and onion mix.
Pour sautéed veggies into casserole dish.
In bowl, whisk 2 large eggs.
Pour egg whites and the whisked eggs over the veggies in casserole dish.
Sprinkle in cheese and whole wheat flour over dish.
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).
Cool for 5 minutes then slice into 9 servings.
Enjoy!
***9 servings ***
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