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Eggy Veggie Bake

Eggy Veggie Bake Recipe

  • 1 tablespoon olive oil
  • 1 cup sliced halved zucchini
  • 3 green onions, chopped
  • 1/2 sweet onion, thinly sliced
  • 2 roma (plum) tomatoes, chopped
  • 1/2 cup chopped fresh mushrooms
  • 3 cups chopped baby spinach
  • 1/2 lemon, juiced
  • Worcestershire sauce to taste
  • hot sauce to taste
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 1 1/2 cups liquid egg substitute
  • 1/4 cup shredded Cheddar cheese
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 175
Total Fat 9.7g
Saturated Fat 3g
Cholesterol 10mg
Sodium 365mg
Total Carbohydrate 8.1g
Dietary Fiber 2.5g
Sugars 3.3g
Protein 15.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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