SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.4
  • Total Fat: 10.3 g
  • Cholesterol: 115.0 mg
  • Sodium: 156.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 13.0 g

View full nutritional breakdown of Egg Veggie Casserole calories by ingredient
Report Inappropriate Recipe

Egg Veggie Casserole

Submitted by: ADEVINE21

Introduction

I make this Sunday night and bring a piece of it to work all week for breakfast. It's a large portion, but not a lot of calories and fat. You could cut it into more pieces for smaller portions. I make this Sunday night and bring a piece of it to work all week for breakfast. It's a large portion, but not a lot of calories and fat. You could cut it into more pieces for smaller portions.
Number of Servings: 4

Ingredients

    1 tbsp butter
    1 cup summer squash
    1 cup zucchini
    2/3 cup broccoli
    2/3 cup onion
    1 cup peppers (I mixed yellow, red and green)
    2 large eggs
    11 tbsp (2/3 cup roughly) egg beaters whites only
    1/2 cup cheddar cheese

Tips

You could add tomatoes, mushrooms, whatever vegetable you like to this dish.


Directions

Slice and chop all vegetables.
Melt butter in pan, add vegetables and cook until tender.
Pour vegetables into an 8x8 pan.
In separate bowl, beat 2 eggs and egg substitute together.
Pour egg mixture over vegetables.
Sprinkle cheese on top.
Bake in oven until eggs are firm. (about 20 minutes at 350 degrees)

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user ADEVINE21.






Great Stories from around the Web


Rate This Recipe