Breakfast Casserole - Complete Lean and Green

Sometimes I like to prepare some Lean and Green meal options ahead of time, especially if I know I'm going to be busy the next day. This is a twist on the Crustless Vegetable Quiche I shared a few weeks ago. 

This is a full Lean and Green Meal! You do not need to add anything else! It is easily customizable with different vegetables to use up whatever you might have on hand in your fridge. 

To make:

1 glass baking dish (mine is a Pyrex 3 cup rectangular dish - approximately 8"x6"x2")

2 cups liquid eggs/liquid egg whites (1 LEANEST)

1 cup spinach (1 GREEN)

0.5 cup sliced mushrooms (1 GREEN)

0.5 cup diced zucchini (1 GREEN)

100g Black olives (2 HEALTHY FATS - read your label to determine serving size for 2 HF)

Lightly coat baking dish with oil spray to prevent sticking. Mix liquid eggs, mushrooms, zucchini, and olives together. Spread spinach in the bottom of the baking dish, and pour egg/veggie mixture over the top. Swirl together to make sure it is evenly spread through the baking dish. Bake at 400ºF for 40-50 minutes, until baked through and a toothpick inserted comes out clean. 

I topped mine with a few dashes of hot sauce before eating! 

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Update 1/24/21:

I made it again and changed it up a bit - same directions as above, just a twist on the veggies:

2 cups liquid eggs/liquid egg whites (1 LEANEST)

1 cup spinach (1 GREEN)

0.5 cup sliced bell pepper (1 GREEN)

0.5 cup cooked spaghetti squash (1 GREEN)

50g black olives (1 HEALTHY FAT - read your label to determine serving size)

1.5oz avocado