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)
Directions:
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 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.
Bon Apetit!