Eggy Veggie Bake

Recipesfull introduces to you: Vegetarian Recipes. (Eggy Veggie Bake). Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Eggy Veggie Bake

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

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.

Step 2

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.

Step 3

Bake 20 minutes in the preheated oven or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Nutritional Information

Eggy Veggie Bake

Servings Per Recipe:4

Calories: 175.2

% Daily Value *

Protein: 15.7g 31%

Carbohydrates: 8.1g 3%

Dietary Fiber: 2.5g 10%

Sugars: 3.3g

Fat: 9.7g 15%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Vitamin A Iu: 2973.3IU 60%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.2mg 13%

Vitamin C: 29.9mg 50%

Folate: 85.7mcg 21%

Calcium: 163mg 16%

Iron: 3.3mg 18%

Magnesium: 43.9mg 16%

Potassium: 717.5mg 20%

Sodium: 268.4mg 11%

Thiamin: 0.2mg 19%

Calories From Fat: 87.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.