I call it lower carb because I used the new Pepperidge Farm Light bread that has 9 grams of carbs per slice, versus the usual 12 or up. If you are watching carbs, every little gram helps.
What I had:
It didn't fluff up as a regular egg one would but it's delicious nonetheless:
What I had:
- 12 slices Pepperidge Farm Light Style 7 grain bread
- 4 ounces pancetta, cubed
- 12 ounces frozen spinach, thawed and water squeezed out of it
- 1 bell pepper, diced
- 3 cloves garlic, peeled and minced
- 2 ounces of Cabot Hot Habanero Cheddar cheese, shredded
- 2 16 ounce containers of egg whites
- Heated the garlic till fragrant, added pancetta and cooked till brown
- Added spinach and bell peppers and cooked till soft
- Cut bread slices into 9 pieces each and spread across the bottom of a 9X13 baking pan
- Sprinkled the cooked vegetables over the bread
- Sprinkled the cheese over the vegetables
- Poured the egg whites over everything
- Baked at 375 degrees for 30 minutes
- Checked and left them in there for another 10 minutes
It didn't fluff up as a regular egg one would but it's delicious nonetheless:
