Egg Veggie Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 85.1
- Total Fat: 3.8 g
- Cholesterol: 139.5 mg
- Sodium: 85.9 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.8 g
- Protein: 7.8 g
View full nutritional breakdown of Egg Veggie Bake calories by ingredient
Introduction
Make to have on hand in the fridge Make to have on hand in the fridgeNumber of Servings: 8
Ingredients
-
6 large Egg, fresh, whole, raw
4 large Egg white, fresh
1.5 cup, chopped Onions, raw
1.5 cup, pieces or slices Mushrooms, fresh
1 cup Lacinato Kale, Dino Kale
1 cup Zucchini (Grated) (by STEFANIE822)
Directions
Sautee onion to soft then add mushrooms, kale and zucchini. Cook 5-8 min, season with salt and pepper. Place in baking dish.
Whisk eggs and egg whites. Pour over veggies. Bake at 350 for 40 min
Serving Size: 6 servings
Whisk eggs and egg whites. Pour over veggies. Bake at 350 for 40 min
Serving Size: 6 servings
