How to Make Eggy Veggie Bake - A Step-by-Step Guide

Looking for a delicious and nutritious way to start your day? Look no further than this Eggy Veggie Bake recipe! Packed with protein, fiber, and an assortment of colorful vegetables, this dish is the perfect way to fuel your body and satisfy your taste buds. Whether you're hosting a brunch or simply looking for a hearty breakfast option, this Eggy Veggie Bake is sure to please everyone at the table.

This recipe is incredibly customizable, making it easy to tailor to your specific tast...

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Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced halved zucchini
  • 3 green onions, chopped
  • ½ sweet onion, thinly sliced
  • 2 roma (plum) tomatoes, chopped
  • ½ cup chopped fresh mushrooms
  • 3 cups chopped baby spinach
  • ½ lemon, juiced
  • Worcestershire sauce to taste
  • hot sauce to taste
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 1 ½ cups liquid egg substitute
  • ¼ cup shredded Cheddar cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  • Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  • Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
  • Nutrition

    175 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 268mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 30mg
    • Calcium: 163mg
    • Iron: 3mg
    • Potassium: 718mg