It's me again, your easy recipe girl and today I have a great one to share. It's a really simple egg bake, and it's a favorite, because it tastes fabulous and it can be eaten for breakfast, lunch or dinner.
Or all three in the same day, if you make enough for leftovers.
Now that's my kind of cooking.
In all fairness, I must confess that this recipe is really my husband's concoction. He makes it quite often, it's kind of his go to meal. It's full of protein, low in fat and yet very filling. My kids love it because it's tasty. I love it, because I am not usually the one making it.
I'd rather be glueing or sewing...or mopping. I really do not like to cook...
Ok, so what do you need? Well, that's kind of up to you. My husband's egg bake is a hodgepodge of whatever we have in the fridge, usually veggies, cheese and egg whites. It's basically an egg white quiche without the crust.
In a large bowl he combines a few handfuls of fresh spinach, 1/2 cup of cheese, 1/2 cup of chickpeas, fresh red pepper and tomatoes to taste. Of course, the vegetable variety is endless. Whatever you have on hand can be added, mushrooms, potatoes, broccoli. You get the idea.
Next, he drops in six egg whites. He's very good at the separating.
Then he mixes it well and...
...pours it into an 8 inch square pyrex dish and bakes it on 350 for about 30 minutes. Now, the beauty of this dish is that it can also be placed in the microwave for about seven teeny tiny minutes, if you're in a rush. We like it in the oven, but it's almost as good in the micro in a pinch.
That's it. That's all it takes.
For breakfast, we eat it on its own with juice and coffee, maybe a bagel if we're really hungry. For lunch, it pairs well with a salad and for dinner, I usually serve it with my mom's popcorn rice. That stuff goes with anything!
Fabulous. Dinner's done.
Now if I could just find someone to mop the floor, because, y'know, I don't really want to do that either.
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