Preheat the oven to 325F. Mix egg whites and olive oil until combined. Except for the rosemary, add the remaining ingredients and mix well. Fold in rosemary. Pour batter into parchment-lined pan, either 13x9x2" or a loaf pan. For the 13x9x2" pan, bake for about 22 minutes, or until firm and a toothpick comes out clean. For the loaf pan, bake for about 45 minutes, or until it starts to brown. Let cool. Slice and enjoy.
If you like rosemary, this Rosemary Protein Focaccia Bread will be your new favorite. Give it a try!
Recipe and photo courtesy of Andréa's Protein Cakery, www.proteincakery.com