How to Make Egg and Veggie Casserole
This is a great dish to serve to company. It serves 8 as a main dish, or more if you cut it into small cubes and use it as an appetizer. You could also bake in a muffin pan to make a perfectly portioned, grab-and-go breakfast.
55 min cook time
8servings
1 slice
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 350°F.
- Prep a large casserole dish with nonstick cooking spray.
- Heat olive oil in heavy frying pan and add garlic and onion. Cook until onion is soft, stirring constantly.
- Add the zucchini and sauté for another 1–2 minutes.
- Add the chopped tomatoes and the spinach leaves, cooking for 2 minutes, then add the basil, parsley, and rosemary. Continue cooking until the herbs and spinach are wilted.
- Combine egg whites, cooked vegetables, and the cheese in a bowl. Add salt and pepper if desired.
- Pour the mixture into the casserole and bake for 40–45 minutes, or until the frittata is set. Let cool, then cut into 8 equal sized slices.
Nutrition facts
8 Servings
-
Serving Size
1 slice
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
2g
10%
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
185mg
8% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
10g
-
Potassium
460mg
10%
Ingredients
Nonstick cooking spray
1
olive oil
2 tbsp
small onion (diced)
1
garlic (minced)
2 clove
medium zucchini (sliced very thin)
1
large tomatoes (ripe, seeded and chopped)
4
spinach leaves (chopped)
1 cup
fresh basil (chopped)
1/2 cup
fresh parsley (chopped)
1/2 cup
fresh rosemary (chopped)
1 sprig
egg whites
12
fresh mozzarella (cut into cubes)
4 oz
ground pepper, to taste (fresh )
1
Dash kosher salt
1