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Total Time
15mins
Prep 5 mins
Cook 10 mins

Low cal, egg whites, vegan cheese and spaghetti sauce! I have been thinking of these flavors very much lately, so one day I just decided to give it a try since I couldn't find a recipe anywhere for it. Think chicken parmesan but for vegetarians :) There aren't any breadcrumbs, so it would be a good low-carb dish as well, I'm thinking. I hope someone else finds this as yummy as I have!

Ingredients Nutrition

  • 4 egg whites
  • 2 tablespoons soymilk
  • 14 teaspoon italian seasoning (I use Mrs. Dash)
  • 1 tablespoon vegan parmesan cheese
  • 14 cup spaghetti sauce (I tend to like a lot of sauce, so if you're not a tomato person probably only use 1/8 c. sauce)
  • 1 slice vegan mozzarella cheese (Soymage makes a low calorie version, but I can't tell you how well it melts...will update soon) or 1 slice vegan mozzarella cheese (Soymage makes a low calorie version, but I can't tell you how well it melts...will update soon)

Directions

  1. Mix egg whites in a bowl until a little frothy; add soymilk and mix together.
  2. Heat a small frying pan (greased with nonstick spray) to medium heat, pour in eggs.
  3. Sprinkle eggs with italian seasoning and parmesan cheese.
  4. Now, you can either scramble them or fry them omelette style; it's up to you.
  5. While eggs cook, heat up spaghetti sauce.
  6. When eggs are cooked to your desired doneness, top with spaghetti sauce and the slice of vegan cheese. Turn off the heat and put a lid on the pan so the heat will help melt the cheese a little, if you like.
  7. Serve and enjoy!