Veggie and Egg Bake

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 88.9

Total Fat: 2.9 g
Cholesterol: 106.6 mg
Sodium: 100.5 mg
Total Carbs: 8.0 g
Dietary Fiber: 1.8 g
Protein: 9.8 g

View full nutritional breakdown of Veggie and Egg Bake calories by ingredient

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 eggs

4 egg whites

1 cup thinly sliced zucchini

1/2 cup chopped onion

1/4 cup sliced mushrooms

1 cup cherry tomatoes (sliced in half)

1/2 cup chopped green peppers

1/4 cup skim milk

1/4 teaspoon black pepper

1/2 teaspoonMrs. Dash ( I use garlic and herb)

Directions

Layer veggies into an baking dish. Place eggs, egg whites, black pepper, Mrs. Dash and milk into a bowl and whisk until well blended. Pour over veggies. Bake at 350 degrees for 30 minutes or until eggs are set and veggies are tender.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LRRSNDRS.