Ingredients:
12 egg whites
Mushrooms (227g), sliced
4 tbsp. Worcestershire Sauce
1/2 green sweet bell pepper, diced
1/2 yellow sweet bell pepper, diced
1/4 red onion, diced
1c carrot, grated
Small handful of fresh chives, chopped
Preparation:
Beat Egg whites. Place in bottom of parchment lined baking dish
Fry mushrooms in Worcestershire sauce, once 1/2 cooked add remaining vegetables to pan.
Sprinkle vegetables into egg mixture.
Bake @350F for approximately 30-40 minutes. Bake until egg is firm.
Sprinkle with fresh chives to serve. Enjoy!
** I usually serve this dish with homemade fries (baked in a bit of water - no oil!)
Chop and assemble all ingredients. I used the egg yolks to make lemon curd for a lemon meringue pie for the rest of the family.
Sautee mushrooms in Worcestershire sauce. Sautee the rest of the vegetables in water so they do not stick to the pan. Add all together and mix well in pan.
Prepare parchment lined pan. Add eggs then vegetables. Bake @350F for approximately 30-40 minutes. Bake until egg is firm.
Carefully remove from dish by holding edges of parchment paper. Once cool enough to handle, peel back parchment, cut and serve warm. This dish freezes well.
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