Egg Bake with Pizza Toppings
Servings: 4
Calories: 230kcal
Ingredients
Base
- 1 cup Onion Chopped
- 5 cups Spinach Roughly Chopped
- 2 1/2 cups Egg Whites or Fat-Free Liquid Egg Substitute About 20 Large Egg Whites
- 3/4 cup Black Diamond High Protein Cheese Shredded
- 8 pieces Turkey Pepperoni Chopped
- 2 tsp Garlic Chopped
- 1/2 tsp Onion Powder
- 1/4 tsp Black Pepper
Toppings
- 1/2 cup Canned Crushed Tomatoes
- 1/2 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 3 tbsp Parmesan Cheese Grated
- 8 pieces Turkey Pepperoni Chopped
Instructions
- Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
- Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until mostly softened, about 5 minutes. Add spinach, and cook and stir until just wilted, about 1 minute.
- Transfer veggies to a large bowl. Let cool for 5 minutes.
- Add remaining base ingredients, and mix well. Transfer to the baking pan. Bake until center is firm, about 45 minutes.
- Meanwhile, in a medium bowl, mix all topping ingredients except Parm and pepperoni.
- Spread seasoned tomatoes over the egg bake, and top with Parm and chopped pepperoni.
- Bake until the toppings are hot, about 5 minutes.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 11.5g | Protein: 29g | Fat: 7g | Trans Fat: 2.5g
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