Here is an easy and low-carbohydrate dish that can be served for breakfast, lunch or dinner. For breakfast, add a few nuts. For lunch and dinner, serve with a cucumber-dill salad.
Ingredients:
1 carton egg whites (32 oz)
2 cans diced tomatoes (I use Hunt's 14.5 oz each)
2 – 3 cups crumbled feta cheese
optional spices: black pepper, winter savory, hot red pepper flakes (I do not use salt since the feta cheese is salty enough)
Directions:
Preheat oven to 400ºF and oil a 12 x 14-inch pan. Mix all ingredients, pour into the pan and bake for 40 - 45 minutes. The baking time would depend upon the size of the pan (depth including).
This weekend's cooking is a quick and delicious meal. My mom used to cook it in the summer, but I am so addicted to it that I make it throughout the year.
EGGS AND PEPPERS DISH
You need:
1 Tbsp olive oil
4 eggs
2-3 cups of sliced roasted and peeled red peppers (I use the Daily Chef peppers, but any other peppers will do if they do are not preserved with vinegar)
2 cans (15 oz) diced tomatoes
1 medium size onion, sliced into larger chunks
5 or more garlic cloves, cut
1 cup crumbled feta cheese (you can substitute with other cheese, or skip it entirely)
salt to taste and paprika optional)
Instructions:
Soften the onion in the oil and add the garlic. As soon as the garlic is softer, add the tomatoes with 15 oz of water, and bring to boil. Meanwhile, beat the eggs together in a bowl. Stir a bit of the hot tomatoes into the eggs (one spoonful at a time), gradually increasing the temperature of the eggs. Then add the eggs to the pot with the rest of the onion-tomato mix. Cook the eggs and add the peppers. Before turning off the heat, add the salt, paprika, feta cheese (if you want). The dish could be served hot or cold with additional cheese on top.
