Egg and Veggie Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 145.9
- Total Fat: 7.3 g
- Cholesterol: 146.3 mg
- Sodium: 335.7 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 12.6 g
View full nutritional breakdown of Egg and Veggie Bake calories by ingredient
Introduction
Easy, quick, veggie and egg bake. Easy, quick, veggie and egg bake.Number of Servings: 4
Ingredients
Egg, fresh, 3 large
*EGG WHITES (ALL WHITES 100 % LIQUID EGG WHITES), 0.75 cup
*Peppers - Orange Peppers (bell peppers), 1 cup
Onions, raw, .25 cup, chopped
Carrots, raw, 1 small (5-1/2" long) shredded
*MORTON Sea Salt, Fine Salt, 0.25 tsp
*Black Pepper, .5 tbsp
*Western Family Four Cheese Mexican Blend Shredded Cheese, Finely Shredded, 0.33 cup
*Cheese - Presidente Feta Cheese Crumbled 1 oz, 1 oz
*Dill - Gourmet Garden Dill Herb Blend (3/4 tsp, 4g), .5 tsp
Parsnips, .25 parsnip Shredded
Directions
Preheat oven to 350 degrees.
Place all veggies on the bottom of a sprayed pie pan. Beat eggs with seasoning, and pour over veggies. Bake for 30-35 minutes, or until top is turning golden. Enjoy!
Serving Size: Makes 4 huge portions!
Number of Servings: 4
Recipe submitted by SparkPeople user GORODA.
Place all veggies on the bottom of a sprayed pie pan. Beat eggs with seasoning, and pour over veggies. Bake for 30-35 minutes, or until top is turning golden. Enjoy!
Serving Size: Makes 4 huge portions!
Number of Servings: 4
Recipe submitted by SparkPeople user GORODA.