How To Make Eggy Veggie Bake
This savory eggy veggie bake is the perfect dish for brunch! Simple and crunchy, this dish is made flavorful with Worcestershire sauce, lemon, and cheese.
Serves:
Ingredients
- 1tbspolive oil
- 1cupzucchini,sliced, halved
- 3green onions,chopped
- ½onion,sweet, thinly sliced
- 2tomatoes,roma, chopped
- ½cupmushrooms,fresh, chopped
- 3cupsbaby spinach,chopped
- ½lemon,juiced
- Worcestershire sauce,to taste
- hot sauce,to taste
- garlic powder,to taste
- salt and black pepper,ground, to taste
- 1½cupsliquid egg substitute
- ¼cupcheddar cheese,shredded
Instructions
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Preheat oven to 350 degrees F. Spray an 8×8-inch baking dish with cooking spray.
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Heat the olive oil in a skillet over medium-high heat.
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Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender.
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Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
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Bake for 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted.
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Cut with a spatula and enjoy!
Nutrition
- Calories: 277.08kcal
- Fat: 6.52g
- Saturated Fat: 2.14g
- Trans Fat: 0.10g
- Monounsaturated Fat: 3.19g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 55.45g
- Fiber: 2.22g
- Sugar: 3.73g
- Protein: 3.91g
- Cholesterol: 8.42mg
- Sodium: 472.50mg
- Calcium: 1292.88mg
- Potassium: 374.66mg
- Iron: 0.86mg
- Vitamin A: 91.66µg
- Vitamin C: 23.38mg
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