• 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.

Serving

• 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.