Eggy Veggie Bake

Seasoned sauteed vegetables are topped with eggs and cheese and baked. It's that simple, and it is delicious.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 175 Calories

Ingredients

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

Recipe Instructions

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!