Egg White Casserole with Turkey and Veggies

Egg White Casserole with Turkey and Veggies- phase 1-4, serves 4

16 egg whites

1 cup low fat chicken or veggie broth

1 tbsp Dijon mustard

1/4 tsp sea salt

3 cups (about 15 ounces) fully cooked, chopped Turkey breast

3 cups firmly packed kale, chopped

2 cups sliced fresh mushrooms

1/2 cup chopped green bell pepper

1-2 tbsp nutritional yeast (this has a nutty savory flavor somewhat like cheese)


In medium bowl combine egg whites, broth, Dijon mustard and sea salt. Mix well with wire whisk or fork. Set aside.

Spray 11×7-inch (2 quart) glass baking dish or casserole with olive oil cooking spray. In large bowl combine turkey, kale, mushrooms and green pepper. Spread evenly into baking dish. Pour egg mixture over veggies and turkey. Pre heat oven to 350°F and bake for 40 to 45 minutes or until center is set and edges are golden brown. Sprinkle with nutritional yeast. Let stand 5 minutes before serving.

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