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Eggy Veggie Bake

Eggy Veggie Bake

Cost $6, save $10

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $6

INGREDIENTS

  • Vegetables

    • 🥒 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

  • Seasonings and Sauces

    • 🍋 ½ lemon, juiced
    • Worcestershire sauce to taste
    • hot sauce to taste
    • garlic powder to taste
    • salt and ground black pepper to taste

  • Others

    • 1 tablespoon olive oil
    • 🥚 1 ½ cups liquid egg substitute
    • 🧀 ¼ cup shredded Cheddar cheese

STEPS

1

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

2

Heat 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.

3

Transfer cooked vegetables to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.

4

Bake for 20 minutes, or until egg substitute is set and cheese is melted. Cut with a spatula and serve.

NUTRIENTS

Per 1 serving

🔥

175

Calories

  • 16
    Protein
  • 8
    Carbs
  • 10
    Fats

💡 Serve with a dollop of sour cream and avocado slices for added flavor and creaminess.You can substitute the liquid egg with whisked fresh eggs for a richer flavor.Feel free to add any leftover veggies or proteins like cooked chicken or sausage for variety.Reheats well in the microwave, making it perfect for meal prep.