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.

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

Ingredients

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