Want to have a hot breakfast waiting for you in the morning instead of having to wait for your toast to pop up? You can put this recipe together the night before, keep it covered in the refrigerator overnight and bake it in the morning.
This recipe uses egg whites instead of whole eggs to give your body the protein it needs without the added fat and cholesterol from the egg yolks.
1/2 cup diced green bell peppers
1/2 cup diced onion
2 cups liquid egg whites
1 cup reduced-fat buttermilk
1/2 tablespoon extra-virgin olive oil
1 cup sliced mushrooms (any kind)
1 medium tomato, cut into 6 slices
6 sprigs fresh parsley
nonstick cooking spray
Preheat oven to 375 F.
Place bell pepper, onion, egg whites, buttermilk, olive oil and mushrooms in a medium mixing bowl. Stir until well-combined.
Spray pie pan with nonstick cooking spray. Pour mixture into pan.
Place pie pan on a baking sheet to prevent spills in oven. Bake at 375 F for 40 to 45 minutes, until center is set. (If top begins to brown too much, cover with aluminum foil for the rest of baking time.)
Remove from oven and let cool for 3 to 5 minutes. Slice into 6 pieces.
Garnish each piece with a slice of tomato and sprig of parsley.