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Eggy Veggie Bake
Eggy Veggie Bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Easy and delicious vegetable frittata - sautéed veggies baked with eggs and cheese.
Ingredients:
  • 1 cup sliced halved zucchini
  • 3 green onions, chopped
  • 0.5 sweet onion, thinly sliced
  • 2 roma (plum) tomatoes, chopped
  • 0.5 cup chopped fresh mushrooms
  • 3 cups chopped baby spinach
  • 0.5 lemon, juiced
  • Worcestershire sauce to taste
  • hot sauce to taste
  • garlic powder to taste
  • 1.5 cups liquid egg substitute
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C) and generously spray an 8x8 inch baking dish with cooking spray.
  • In a skillet over medium-high heat, heat olive oil. Add zucchini, green onions, onion, tomatoes, mushrooms, and spinach. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to a baking dish and pour egg substitute over the vegetables. Sprinkle with cheese before baking.
  • Bake until egg substitute is firm and cheese is gooey. Cut and savor every delicious bite!

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