Vegetarian Egg Bake
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 97.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 168.6 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.4 g
- Protein: 10.7 g
View full nutritional breakdown of Vegetarian Egg Bake calories by ingredient
Number of Servings: 2
Ingredients
-
5 egg white(s)
2 Tbsp milk, reduced-fat (2%)
Dash pepper, black ground
cooking spray
1/2 large onion(s), chopped
1 cup(s) tomato(es)
1 cup(s) broccoli, chopped
1/4 cup(s) salsa
Directions
1. Preheat oven to temperature 300°F. Combine first 3 ingredients in a large bowl and set aside.
2. Spray a large, heavy nonstick skillet with nonstick cooking spray, and heat over medium heat. Sauté onion 5 minutes. Add diced tomatoes and broccoli and sauté another 10 minutes, stirring frequently.
3. Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate or small casserole dish and bake 15 minutes or until eggs are set. Do not over cook.
4. Serve at room temperature. Cut in half and serve with salsa.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BREES2.
2. Spray a large, heavy nonstick skillet with nonstick cooking spray, and heat over medium heat. Sauté onion 5 minutes. Add diced tomatoes and broccoli and sauté another 10 minutes, stirring frequently.
3. Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate or small casserole dish and bake 15 minutes or until eggs are set. Do not over cook.
4. Serve at room temperature. Cut in half and serve with salsa.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user BREES2.
