Egg White Breakfast Bake

I'm not big on make-ahead recipes, mainly because once I cook something I'm too impatient to follow through on the "eat later" part of the deal. However, on the occasion that I do want a 'fancier' breakfast that I just have to heat up in the microwave, this egg white bake is my go-to dish. Not only is it delicious, but it's freakishly healthy coming it at around 420 calories in the entire pan of 6 slices. (In case you skipped 3rd grade, that's 70 calories per slice).

Another great thing about this dish is that you can substitute the vegetables I chose for any ingredients you prefer. Maybe some turkey sausage for all those who, like myself, like to pretend that it's just as good as pork sausage. Or swap the dill for basil and add tomatoes for an Italian twist. Be creative, people.

Egg White Breakfast Bake-- Yield: 6 slices (in a 7x11 inch pan)

Ingredients

• 1/2 (9-ounce) package spinach, chopped

• 1/4 cup onion, chopped

• ⅓-½ cup diced red pepper

• 1 clove garlic, minced

• 1 tbs fresh dill, chopped

• 1/2 cup mozzarella cheese

• 8 egg whites

• Grated parmesan, to taste

• Salt and pepper, to taste

Directions

• Preheat the oven to 375°F. Spray a 7 x 11 casserole dish with nonstick spray.

• In a bowl combine spinach, onion, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.

• In another bowl, whisk together egg whites, milk, salt and pepper. Mix in mozzarella cheese and pour over vegetables.

• Top with parmesan

• Bake for 30 minutes and then broil for 2 mins to brown the cheese

• Let stand 5-8 mins before cutting