Vegetable Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup of Zucchini (cut into halfmoons)1/2 cup of yellow squash (cut into halfmoons)1/4 cup of onions (diced)1/2 a cup of fresh spinach (chopped)1/4 a cup of mushrooms (diced)1/2 cup of egg beaters.1 tsp of olive oil (you can use a spray too, or a low fat butter, just change the calorie intake)Swiss cheese 1/3 cup shredded (you can use another cheese if you wish)1/5 a cup of fat free milkOptional:Use whichever seasonings you wish for the sautee but I use Garlic Powder, black pepper, and basil.
Cut the vegetables as you let the pan heat up with olive oil inside.
Once vegetables are cut, put them in the pan to sautee.
Will your vegetables cook, mix egg substitute and milk. Preheat the oven for 375.
When vegetables are sauteed, pour eggs in the pan, letting it sit a couple minutes. Put it in the oven and check on it till the top is cooked to a golden brown (about ten minutes for me).
Pull it out and sprinkle your cheese, evenly distributing it. Put it back in the oven for 3-5 minutes.
Take out, let it cool down, and chow down.
Number of Servings: 1
Recipe submitted by SparkPeople user SYDNEEDESADE.
Once vegetables are cut, put them in the pan to sautee.
Will your vegetables cook, mix egg substitute and milk. Preheat the oven for 375.
When vegetables are sauteed, pour eggs in the pan, letting it sit a couple minutes. Put it in the oven and check on it till the top is cooked to a golden brown (about ten minutes for me).
Pull it out and sprinkle your cheese, evenly distributing it. Put it back in the oven for 3-5 minutes.
Take out, let it cool down, and chow down.
Number of Servings: 1
Recipe submitted by SparkPeople user SYDNEEDESADE.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 13.8 g
- Cholesterol: 1.3 mg
- Sodium: 279.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.5 g
- Protein: 25.1 g
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