Egg Veggie Bake

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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
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Introduction

Make to have on hand in the fridge Make to have on hand in the fridge
Number 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

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe



  • This is so yummy and easy to make - 2/9/19

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