EGGY VEGGIE BAKE

Eggy Veggie Bake image

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.

Provided by VenturaMama77

Categories Breakfast and Brunch Eggs

Time 45m

Yield 4

Number Of Ingredients 14

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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

Steps:

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 Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g