Veggie and Egg Bake

Veggie and Egg Bake

4.5 of 5 (2)
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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
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Number of Servings: 4


    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)


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.

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Member Ratings For This Recipe

  • Very Good
    I prepared this for myself and my son for lunch yesterday, and while he and I both felt it needed a little extra salt & pepper and was perhaps a mite watery (from my zucchini, maybe?), the leftovers for today's breakfast were perfect. Thanks so much for sharing the recipe! - 2/1/11

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  • I am trying this tonight. - 1/20/11

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  • Incredible!
    Great recipe!! - 10/22/10

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