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Loading...| Pam cooking spray | |
| 3 large eggs , separated | |
| 3 tablespoons all-purpose flour | |
| 1 can diced green chilies | |
| 1 can rosarita vegetarian refried beans | |
| 1/4 cup onion , chopped finely | |
| 1/3 cup salsa verde | |
| 2 cups monterey jack pepper cheese or 2 cups monterey jack cheese , shredded |
| 1. | Preheat your oven to 375F (190C) and coat a large baking dish with cooking spray. |
| 2. | In a medium bowl, whisk the egg whites until stiff peaks form. |
| 3. | In a separate bowl, whisk together the egg yolks and flour. |
| 4. | Fold the egg whites into the yolk mixture. |
| 5. | Add the diced green chilies, Rosarita vegetarian refried beans, and chopped onion to the egg mixture, and stir gently until combined. |
| 6. | Pour the mixture into your prepared baking dish. |
| 7. | Bake for 15-20 minutes, or until the top is golden brown and the center is set. |
| 8. | Let cool for 5 minutes before serving with a dollop of salsa verde and shredded cheese. |
This dish is vegetarian and gluten-free.
It’s an easy-to-make, one-pan meal that is perfect for busy weeknights.
This dish is high in sodium, due to the canned ingredients used.
It may be too spicy for some people, depending on their taste preferences.
This dish is high in protein and fiber, thanks to the refried beans.
The green chilies and salsa verde provide a healthy dose of vitamin C.
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