In my quest to start eating clean food, I wanted to cook something that would make use of leftover egg whites (made Cinnamon French Toast as breakfast for Eve earlier in the day) while incorporating as much veggies as possible. After hunting around the internet for ideas, I finally settled on these Quinoa-Crusted Egg White Veggie Bake thingies.
3 Egg Whites (organic, free range, lightly beaten)
2 Cups Sauteed Greens (I used Spanish Onions, Celery, Carrots, Cremini Mushrooms, Tomatoes)
Coconut Oil (extra virgin, organic)
Spices to taste (I used gluten free organic Tamari and pepper)
Chopped Chives (garnish)
Preheat oven to 375 degrees F. Brush insides of ramekins with Coconut Oil. Using a small teaspoon at a time, drizzle a generous layer of the uncooked Quinoa. This becomes your crust. Set aside.
Sauté the chopped onions for about a minute then add everything else. Season with a touch of Tamari sauce. Continue sautéing until cooked.
Divide portions equally into the ramekins (I managed to fill 4 small, 1 large). Pour in the egg whites. Sprinkle some chopped chives on the top.
Bake for about 20-25 minutes. Rotate after 10 minutes to ensure they cook evenly.
And that’s it. Next time, I’ll try using a muffin pan instead. Let me know if you make them and how they came out.