Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with oil, then line it with parchment paper, ensuring an overhang on the sides for easy lifting.
- In a cast iron pan, lightly sauté the diced onion, finely chopped green chilies, and diced red bell pepper for about 5-7 minutes, until the onions are slightly softened and translucent. This step is crucial for flavor development and to prevent a watery bake.
- Pour the egg whites into the prepared baking dish. Evenly spread the sautéed onion, green chilies, and red bell pepper mixture over the egg whites. Sprinkle the garlic powder, kosher salt, ground black pepper, and garam masala evenly over the vegetables and egg whites. Gently stir with a fork to distribute. Layer the chopped baby spinach on top, and finally, sprinkle with shredded cheddar cheese.
- Bake the egg white veggie bake at 350°F (175°C) for 25 to 30 minutes, rotating the pan halfway through. For the last 5-10 minutes, you may reduce the temperature to 330°F (165°C) to prevent over-browning. Bake until the eggs are set and lightly golden.
- Once baked, let the dish cool slightly to allow it to set and slice cleanly. To portion, cut the bake in half lengthwise, then cut each half in half again to create 4 long strips. Cut each strip in half crosswise to yield 8 even rectangles.
- To serve as a wrap: Place one egg bake square on a lavash wrap with some fresh baby arugula. Roll it up tightly, then toast it on a cast iron pan with a little oil until crispy and warmed through.
- To serve as a plated meal: Serve your Indian Egg White Veggie Bake with a dash of hot sauce, a dollop of ketchup, or alongside a side salad.
Nutrition
Notes
This recipe is excellent for meal prep, storing well in the refrigerator for 3-4 days or frozen for up to 1-2 months. The unique sautéing method for vegetables is crucial for preventing a watery texture and deepening flavors. Nutrition information is estimated based on common ingredients and serving sizes and may vary.