Healthy breakfast casserole

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 12 oz Mushrooms
  • 3 Shallots
  • 1 bunch Spinach

• Refrigerated

  • 5 Egg whites
  • 5 Eggs

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 1/3 cup Water

Found on easyhealthoptions.com

Ingredients

• 2 teaspoons olive oil, divided
• 12 ounces mushrooms, sliced
• One bunch of spinach (roughly 10oz.)
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ½ cup salsa
• 5 eggs
• 5 egg whites
• ⅓ cup water
• 3 shallots, thinly sliced

Directions

• Preheat the oven to 375 degrees F. Coat a 7-by-11 glass or ceramic baking dish with olive oil spray and set aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they are tender.
• Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach has cooked down and is bright green, 1 to 2 minutes.
• Season with the sea salt and pepper. Drain any extra liquid.
• On the bottom of the prepared baking dish, spread the mushroom and spinach mixture evenly. Spoon the salsa over the mushroom and spinach mixture.
• In a large bowl, whisk together the eggs, egg whites and water. Pour the egg mixture over the mushroom, spinach and salsa mixture. Sprinkle the shallots over the top.
• Bake until the eggs are set and are starting to turn light golden brown, about 25 minutes. Test for doneness by inserting a fork or toothpick into the middle of the eggs. It should come out clean, but slightly wet.
• Allow the casserole to sit for about 5 minutes, then cut into pieces and serve. Fresh fruit makes a good accompaniment.