2 cups of egg beaters or egg product (leanest category)
1 package of baby spinach (greens)
1/2 cup of fresh mushrooms sliced (I used baby bella mushrooms) - (greens)
Condiments - this will fulfill your 1 day allowance
1/4 tsp of onion powder
1/4 tsp of garlic powder
1tbsp of grated Parmesan Reggiano cheese
2 tsp of Extra Virgin Olive Oil (healthy fat for the day)
Saute spinach and mushrooms in 1tsp of olive oil
Lower the heat once everything begins to wilt....add onion and garlic powder
In a separate baking dish (I used a pyrex pie pan) 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.
**Believe it or not, that giant serving is your lean and green meal for one sitting**
ETA - I would swap either the garlic powder or onion powder for 1/4 tsp of salt and add some sliced cherry tomatoes for next time. I tried to finish the whole thing, but was defeated...I left about 10% of the original pie pan size.