Veggie Egg and Cheese Bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 194.0
- Total Fat: 13.4 g
- Cholesterol: 135.6 mg
- Sodium: 249.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.7 g
- Protein: 13.1 g
View full nutritional breakdown of Veggie Egg and Cheese Bake calories by ingredient
Introduction
Breakfast BreakfastNumber of Servings: 12
Ingredients
-
1 tbsp Olive Oil
1 serving 1 Med. Green Bell Pepper
2 plum tomato Red Ripe Tomatoes
1 cup, sliced Zucchini
2 cup Spinach, Baby (Simple Truth Organic)
7 large Egg, fresh, whole, raw
15 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
.25 cup Milk, 2%, with added nonfat milk solids, without added vit A
12 oz Tillamook Medium Cheddar Cheese
Directions
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
Place 1 cup of cheese into the baking dish.
Heat the oil in a large nonstick skillet over medium heat; add veggies and saute until tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add spinach and remove from heat. Spread evenly over the cheese mixture.
Serving Size: Cut into 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LIBRA3142.
Place 1 cup of cheese into the baking dish.
Heat the oil in a large nonstick skillet over medium heat; add veggies and saute until tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add spinach and remove from heat. Spread evenly over the cheese mixture.
Serving Size: Cut into 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user LIBRA3142.