Egg and Veggie Bake

Egg and Veggie Bake
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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
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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.

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