Egg White Casserole with Spinach and Ricotta
Thanks to ricotta adding a small amount of creaminess, this egg-white-based baked dish is rich in protein but still light and creamy.
Servings: 6
Calories: 152kcal
Ingredients
- 2 cups liquid egg whites
- ½ cup whole milk ricotta
- ⅓ cup pesto
- 1 cup baby spinach chopped
- ½ cup cherry tomatoes halved
- ¼ cup parmesan cheese, grated
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Olive oil spray for the baking dish
Instructions
- Preheat oven to 375°F & lightly spray a 5 x 7 casserole dish with a little oil oil to prevent sticking to the pan.
- In a medium mixing bowl, combine ricotta & pesto. Whisk until smooth, even & creamy.
- Pour in the egg whites & mix again until all the ingredients are blended together & there's no visible difference between the colors.
- Season with garlic powder, salt & pepper.
- Distribute chopped spinach & halved cherry tomatoes evenly across the bottom of the baking pan.
- Combine the egg white mixture & pour it over the vegetables. Gently tap the pan against the countertop to release any air pockets in the batter.
- Top the bake with grated Parmesan cheese. Bake for 25-35 min. The center of the bake will be set & no longer wobble when the pan is tapped lightly.
- Remove from oven & let sit for 5 minutes before cutting. Cut the eggs when hot.
Notes
If you want the eggs and cheese to brown less, use tinfoil while cooking and remove for the last 5 minutes of baking.
Nutrition
Serving: 1square | Calories: 152kcal | Carbohydrates: 4g | Protein: 13g | Fat: 9g | Sodium: 560mg | Fiber: 0.5g | Sugar: 1g
