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A golden brown egg bake with green asparagus and peas in a white ceramic dish.
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High-Protein Spring Veggie Egg Bake with Ricotta

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 210kcal

Ingredients

  • 8 large egg s
  • 1 cup liquid egg whites
  • 1 cup low -fat ricotta cheese
  • 1 bunch asparagus , trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 cups baby spinach, roughly chopped
  • 3 spring onions , thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with non-stick spray.
  • In a large mixing bowl, whisk together the eggs, egg whites, and ricotta cheese until the mixture is uniform and the ricotta is broken down into small, creamy curds.
  • Whisk in the garlic powder, sea salt, and black pepper.
  • Layer the asparagus pieces, peas, chopped spinach, and spring onions evenly across the bottom of the prepared baking dish.
  • Pour the egg and ricotta mixture over the vegetables, ensuring even distribution.
  • Sprinkle the grated Parmesan cheese over the surface of the egg mixture.
  • Place the dish in the center of the oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggles.
  • Remove from the oven and allow the dish to rest for 5 minutes before slicing into 6 equal portions.