Foodie Friday Blog Post: Egg White Veggie Bake Recipe
I wrote a guest blog about this the other day for the Wellfie Wednesday Crew. I was both honored and excited as I genuinely appreciate the weekly health tips they give. I struggle with a lot of food and general health issues in life, but I have made an effort to take responsibility for my own health. As a health care provider, I feel at the very least it is my duty to walk the walk.
My blog post for them was about eggs. I am on Team Eggs Are Good Protein. You can disagree with me and talk to me all about cholesterol, but for me personally, I eat 2-4 eggs per day and my cholesterol is fine. So I think I will continue eating them. This recipe is not original, it is not difficult, it is just plain good and healthy.
EGG WHITE VEGGIE BAKE RECIPE
6 eggs (whites only)
1 container baby spinach
1 container baby bella mushrooms (or mushrooms of your choice)
1 tomato finely chopped
1 yellow onion finely diced
4 tablespoons ghee
4 cloves of garlic finely chopped
salt and pepper to taste
Separate your 6 eggs (whites from yolks, dispose of yolks or do with them what you will). Saute spinach, garlic, mushrooms, and onions in 3 tablespoons of ghee. Coat a baking dish with final tablespoon of ghee (especially edges). Add eggs, sauteed vegetables, diced tomatoes to baking dish. Bake at 350 degrees for 15-20 minutes or until eggs have completely cooked. Enjoy!
ONE THING I LEARNED TODAY:
I used to eat my eggs (3) scrambled, on a roll with bacon, ham, sausage, cheese, salt, pepper, ketchup. But those were the old days in New York where there was a deli on every corner. Now I try to make better choices, because I know in the long run, food is fuel for our bodies, and each decision I make can lengthen or shorten my life. Leave a comment on how you felt about this egg recipe or any other healthy egg recipes you may enjoy!