2 cups of Egg Beaters
1 package of Baby Spinach
1/2 cup of White Mushrooms, sliced
1/4 teaspoon Onion Powder
1/4 teaspoon of Garlic Powder
1 tablespoon Grated Parmesan Cheese
2 teaspoon Olive Oil
Saute spinach and mushrooms in 1tsp of olive oil. Lower the heat once everything begins to wilt. Add onion and garlic powder. Saute. In a separate pie baking dish use remaining 1tsp of olive oil to coat. Shake and measure out the 2 cups of egg beaters and pour into pie pan. Sprinkle Parmesan Reggiano cheese and mix. Add spinach and mushrooms to this and spread out evenly. Bake at 425 for 15-25 minutes. Let stand for 5 minutes before eating.
Lean & Green; 1 Lean, 3 Greens, 2 Healthy Fats, 3 Condiments
Take Shape For Life (TSFL) is changing my life!!!