Serve these egg bites as part of a brunch or as a light lunch with a green salad. You can use frozen chopped kale instead of broccoli and any reduced-fat sharp cheese you prefer.
Heat the oven to 350 degrees. Lightly coat a 9x13 inch baking pan with cooking spray.
In a large bowl, whisk together the milk, ricotta, and flour until combined. Whisk in the eggs, egg whites, and salt until smooth. Stir in the broccoli, peppers, and cheese until will combined. Pour into the pan. Bake for 17 to 20 minutes, until set.
Cut into 16 rectangles and serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 172 | ||
Calories from Fat: 90 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 324.9mg | 100 % | |
Sodium 226.5mg | 8 % | |
Potassium 187.3mg | 5 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.8g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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