leeroy wrote:The best vegetable lasagna ever
Wow I have to try this Leeroy but I think you missed when the vegetables (red pepper, red onion, mushrooms, garlic, rosemary, olive oil and balsamic vinegar) go into the final lasagna?
I wanted to add this recipe for those who feel they don't have time for a good breakfast, although it can be eaten at any time. I consider it extremely healthy.. unless you add loads of cheese, salt.. or heavily cured/processed meats. It will have the protein from the egg whites and the carbs/vitamins/minerals/fiber from all the vegetables.
Basically its like a baked egg white omelette that can last in your fridge even over a week.Baked Egg White Omellette for the week. you cant go wrong with the amounts as long as you have more eggs than other stuff and you like the taste at the end
-Egg whites ~ (12 to however much you want to make) ~ get them into a big ass bowl, whisk or dont (I dont care)cut up and mix in whatever you want in there that would taste good to you in an omellette... some ideas:
-sweet potatoes/potatoes (not too much)
-lil olive oil
Season that shit. You know salt, pepper..
So now you have the egg whites and veggies mixed and the oven pre-heated to 325 degrees F (Since you read this before starting). Put that mix into an (oiled/buttered/sprayed) baking dish.
The idea is low temperature for a long time until the omelette finally sets. Depends on the size and depth of the thing but it took me 2 hours. Yes that long.. but it will keep for a little over a week. You can heat that up in the microwave or eat cold. Good stuff.
I am still experimenting with perfecting it so if anyone has any ideas let me know. Cooking time might go down if I add some flour.. I might try that or oats...