A recipe from Katie Farrell's new book, Devotions for a Healthier You: Feeding Mind, Body, and Soul
- Posted on May 8, 2015
|2 c. cauliflower||2 c. broccoli|
|6 large egg whites or 1 ¼ c. egg whites from carton||½ small tomato, cut into thin slices|
|Pinch of salt and pepper||1 ½ Tbsp. Parmesan cheese, grated|
1. Start by steaming your veggies until tender. You can do this by steaming them in the microwave for 3 to 5 minutes, or until tender, either in a bowl with ¼ to ½ cup water, covered with plastic wrap and pierced with holes, or buy the steamable frozen bags of veggies.
2. Preheat oven to 425 degrees. Spray a medium nonstick skillet with cooking spray. Pour egg whites into skillet, and place steamed vegetables, tomato slices, salt and pepper, and Parmesan cheese over the top of the egg whites. Drizzle ketchup evenly over the top, if desired (this becomes like the tomato sauce in a pizza).
3. Place skillet in the oven for 20 to 25 minutes, or until the top becomes lightly golden brown (this may vary slightly based on the size of your skillet, but the egg whites should be firm to the touch).
4. Remove from the oven, and slide the pizza onto a plate. Cut into pizza slices, if desired, and enjoy!
Nutritional Information: Calories: 310; Fat: 4g; Cholesterol: 5mg; Sodium: 1480mg; Total Carbohydrates: 27g; Dietary Fiber: 8g; Sugars: 13g; Protein: 44g.