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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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TOTALLY inspired by Meg-a-Bites! /pages/Meg-a-Bites-_/218412210294 This recipe provides alot of delights! Substituted Bocconcini for the cheese, Baked at 180C, for 25 minutes until lightly golden brown and this CERTAINLY did please! Healthy, delish, SO easy to do! The versatility is only limited by your imagination, TRUE! Ingredients:
7 egg whites |
1/3 cup milk |
1 bunch fresh spinach |
3 mixed mushrooms |
1 carrot |
2 garlic cloves, crushed |
1/2 teaspoon chicken stock powder |
1/4 cup bocconcini |
2 tomatoes, sliced |
1 teaspoon chives |
1 teaspoon basil leaves |
salt and pepper |
Directions:
1. Preheat the oven to 180C degrees/350°F.
2. In a large saucepan cook the garlic then throw in roughly cut spinach (I used English spinach washed), finely chopped mushrooms and grated carrot. Cook for a few minutes until everything has wilted down, season with salt and pepper then spread out around the bottom of a baking dish.
3. In a medium bowl beat the eggs till they’re a little fluffy but still quite eggy then mix in the milk and stock.
4. Pour the egg mixture over the veggies in the baking dish and scatter over the cheese, chives, basil and arrange the tomatoes in a nice little pattern Bake for about 25 minutes, until golden brown on top; serve hot.
5. ENJOY.
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