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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.8
  • Total Fat: 4.8 g
  • Cholesterol: 14.8 mg
  • Sodium: 421.4 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 15.8 g

View full nutritional breakdown of Garden Vegetable Egg Bake calories by ingredient
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Garden Vegetable Egg Bake

Submitted by: HEALTHYME47

Introduction

This is an absolutely delicious way to eat spinach, and it is VERY easy.

You could choose to substitute reduced-fat cheese to make the fat grams lower if you wanted to.
This is an absolutely delicious way to eat spinach, and it is VERY easy.

You could choose to substitute reduced-fat cheese to make the fat grams lower if you wanted to.

Number of Servings: 4

Ingredients

    Preheat oven to 400 degrees.

    1 carton Garden Vegetable Egg Beaters (1.75 cups)
    1 package frozen spinach, thawed and drained
    1/2 cup shredded cheese (e.g. cheddar - I used a Mexican blend)

    Mix all ingedients in a bowl.

    Spray a 9X9 baking ban with cooking spray. Spread mixture into the pan. Bake for 20-25 minutes or until solidly cooked.

    Divide into 4 servings.


Directions

Defrost and drain spinach. Mix together in a bowl. Spray 9X9 baking pan with Pam. Then spread into pan. Bake 400 for 20 minutes. Cool slightly then divide into 4 squares.

Number of Servings: 4

Recipe submitted by SparkPeople user HEALTHYME47.






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  • 1 of 1 people found this review helpful
    can't find the recipe,what happened?? - 1/17/11

    Reply from HEALTHYME47 (1/17/11)
    1 - 15 oz. carton Garden Vegetable Egg Beaters
    1 - 10 oz. frozen spinach, thawed and drained
    1/2 cup shredded cheese (I used Sargento 4-cheese Mexican or you could just use any cheddar)

    Spread in 9X9 pan (sprayed first with Pam). Bake at 400 for 20 minutes. Divide into 4 squares.



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