Egg white cake with vegetables and bold Indian flavors
This egg white, vegetable, and cheese pie is a versatile dish that can be made ahead of time and is perfect for a protein-rich breakfast, a quick lunch, or a light dinner.
- 4 cups egg whites
- 1 cup shredded cheddar cheese
- 1 medium onion (diced)
- 3 green chilies (finely chopped)
- 2 cups baby spinach (chopped)
- 1 red bell pepper (diced small)
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garam masala
- 4 Lavash wraps
- 2 cups Baby arugula
- Hot sauce
- ketchup
- Preheat the oven to 350°F.
- Spray a 9x13-inch baking dish with oil to help the parchment paper stay in place, then line it with the parchment.
- Pour in the egg whites, then evenly spread the onion, green chilies, and red bell pepper. Sprinkle garlic powder, salt, black pepper, and garam masala. Stir gently with a fork. Layer spinach on top, then sprinkle cheese.
- Bake at 350°F for 25 to 30 minutes, rotating the pan halfway through. In the last 5 to 10 minutes, reduce the temperature to 330°F to avoid over-browning. Every oven works a little differently, so keep an eye on it and adjust the time as needed.
- Let it cool slightly so it sets and slices cleanly. Cut the bake in half lengthwise, then cut each half in half again to make 4 long strips. Next, cut each strip in half crosswise. You'll end up with 8 even rectangles, perfect for wraps or individual portions.
- As a wrap: Place one egg bake square on a lavash wrap with arugula, roll it up, and toast on a cast iron pan with a little oil until crispy.
- As a plated meal: Serve with hot sauce, ketchup, or a quick side salad.
This egg white, vegetable, and cheese pie is a versatile dish that can be made ahead of time and is perfect for a protein-rich breakfast, a quick lunch, or a light dinner. Packed with fresh vegetables, melted cheese, and aromatic Indian spices like green chilies and garam masala, it's flavorful, satisfying, and easy to enjoy any time of day.
You can enjoy the baked egg portions on their own with your favorite hot sauce or ketchup, or turn them into delicious wraps with lavash bread and arugula. Either way, they're delicious, easy to store, and perfect for busy mornings or quick meals on the go.
If you don't eat eggs, you'll love my egg-free vegetable pie, made with crushed moong lentils and all the same delicious flavors.
I've been following a high-protein diet lately, and I know many of you have asked for recipes with even more protein. I've been making small changes, like using egg whites, lentils, and cottage cheese to increase the amount of protein in my daily meals. Recipes like these egg white and vegetable wraps have become one of my favorites, especially for preparing meals in advance.
I also love easy options like my oven-baked chicken kebabs, which can be made ahead of time, as well as hearty dishes like protein-packed uttapam and protein-packed oat khichdi. These dishes make it so much easier to meet your goals without sacrificing flavor or convenience.
Egg whites: I love using organic liquid egg whites because they're an easy and clean way to add lean protein to any meal. There's no need to crack or separate the eggs, or even beat them. Just pour and you're done! I usually buy them at Whole Foods, and they're perfect for meal prep recipes like this one.
Cheddar cheese: It adds exquisite creaminess and melts perfectly. For the best flavor and texture, I recommend grating the cheese at home instead of using pre-grated cheese, as freshly grated cheddar melts more evenly and tastes much better.
Onion and red bell pepper: these colorful vegetables add sweetness, crunch, and flavor to every bite. I love using red bell pepper, but you can substitute yellow or orange depending on what you have on hand.
Green chilies and garam masala: Together, these ingredients give the dish its signature warmth and a touch of spice. The green chilies provide a fresh heat, while the garam masala adds a comforting aromatic depth that lends a hint of Indian inspiration.
Baby spinach: A great way to include vegetables in your diet! Chopped spinach blends perfectly into the egg mixture, adding color and nutrients without altering the overall flavor.
Enjoy them as a main course with your favorite hot sauce, ketchup, or a light salad. Or turn them into warm and crispy wraps: simply place fresh arugula on lavash bread, roll them up, and toast them on a hot griddle until golden brown and crispy. They're perfect for a quick breakfast, light lunch, or light dinner, and you can make them ahead of time for easy meals on the go during the week.
Storage
Let it cool, cut it into portions, and store it in an airtight container. It will stay fresh for 4 to 5 days and is perfect for quick meals. Simply heat it up and serve it with your favorite sides or sauces.
If you prefer wraps, prepare them in advance. Wrap each one in parchment paper and store them in the refrigerator. They're the perfect on-the-go meal for busy weekdays.