Ingredients

Scale

2 cups egg whites (roughly 12 egg whites)
½ cup shredded mozzarella cheese (plus more for topping, if desired)
1 tablespoon grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon unsalted butter
1 small red onion, thinly sliced
8 ounces sliced baby bella mushrooms
2 cups fresh baby spinach

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Instructions

Preheat the oven to 350℉, and grease a 9-inch round pan if not using an oven-proof skillet.
In a large mixing bowl, whisk together egg whites, mozzarella, parmesan, Italian seasoning, garlic powder, salt, and pepper. Set aside.
Melt butter in a skillet over medium heat, add red onions and mushrooms, and sauté for about 4-5 minutes until softened. Season with salt and pepper. Stir in spinach until wilted and remove from heat.
If using a skillet, pour the egg mixture over the veggies and stir lightly. If using a round pan, layer the veggie mixture in the pan first, then add the egg mixture.
Sprinkle with additional mozzarella if desired, and bake for 27-32 minutes until set and pulling slightly from edges. Cool for 10 minutes before slicing and serving.

Notes

For added flavor, consider incorporating bell peppers or tomatoes into the veggie mix.
You can store leftovers in the fridge for up to 3 days, reheat in the oven or microwave before serving.
For a dairy-free version, substitute the cheeses with vegan alternatives.

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 1g
Sodium: 250mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 14g
Cholesterol: 0mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.