Egg White Casserole
Egg White Casserole – phase 1-4, serves 3-4
1 tsp olive oil
2 cups button mushrooms, sliced
4 cups kale, roughly chopped
1/2 tsp sea salt
1/2 tsp black pepper
16 egg whites
1 cup fresh salsa
2 green onions, thinly sliced
Olive oil cooking spray
Preheat oven to 375 degrees. Spray 7-11 inch glass baking dish with olive oil cooking spray. Heat 1 tsp olive oil in large non-stick skillet over medium heat. Add mushrooms and kale and cook until tender. Season with sea salt and pepper.
Spread cooked veggies on bottom of baking dish and spoon salsa over top.
Pour egg whites over veggies and salsa. Bake for 25 minutes or until eggs are set in the center and golden brown.
Remove from oven and let set for 5 minutes before serving. Sprinkle top with green onions before serving.