Empty My Fridge
Egg White Veggie Bake with Bold Indian Flavors
Ingredients
- Egg4 cups
- Cheddar cheese · shredded1 cup
- Onion1
- Chili pepper3
- Spinach2 cups
- Bell pepper1
- Garlic powder½ tsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Garam masala½ tsp
- Lavash wraps4
- Arugula2 cups
- Hot sauce
- Ketchup
Instructions
- Preheat the oven to 350°F.
- Line a 9x13-inch baking dish with parchment, greasing the dish first so the paper stays put.
- Spread the egg whites in the dish, then evenly add the onion, green chilies and red bell pepper. Season with garlic powder, salt, black pepper and garam masala, stir gently with a fork, then layer the spinach on top and sprinkle with cheese.
- Bake at 350°F for 25-30 minutes, turning the pan halfway. In the last 5-10 minutes, lower the heat to 330°F to avoid over-browning. Check the bake and adjust the time to your oven.
- Let it cool slightly so it sets, then cut it into 8 even rectangles.
- Serve as wraps: place a piece on a lavash wrap with arugula, roll it up, and crisp it in an oiled cast-iron pan. Or serve plated with hot sauce or ketchup.
Summarized from Ministry of Curry's video. Watch it for the details.
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OnionEggCheeseBell pepperSpinachCheddar cheeseArugula
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