2 egg whites1 Tbsp. canola oil ½ tsp. Worcestershire sauce 1/3 cup lemon juice ¼ tsp. crushed rosemary salt, to taste 3 cups cooked chopped kale 2 Tbsp. minced onions 2 cups cooked brown rice 1½ cups grated cheese
Heat oven to 350 degrees F. Oil an 8” square glass baking pan. In a large mixing bowl, beat egg whites with oil, Worcesteshire sauce, lemon juice, rosemary, and salt. Fold greens, onions, rice, and cheese into egg white mixture then turn into prepared pan. Cover with aluminum foil, and bake 25 minutes. Remove foil and bake into lightly browned, 10-15 minutes. Makes 4 to 6 servings.
recipe found in From Asparagus to Zucchini, Madison Area CSA Coalition