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Eggy Veggie Bake

SUBMITTED BY: LESLIE ATHENS  PHOTO BY: MRSMATLIKRD 

"Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado."
Eggy Veggie Bake Recipe
RECIPE RATING:
This recipe has been rated 23 times with an average star rating of 4.1
Read Reviews (18)
PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 1 cup sliced halved zucchini
  • 3 green onions, chopped
  • 1/2 sweet onion, thinly sliced
  • 2 roma (plum) tomatoes, chopped
  • 1/2 cup chopped fresh mushrooms
  • 3 cups chopped baby spinach
  • 1/2 lemon, juiced
  • Worcestershire sauce to taste
  • hot sauce to taste
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 1 1/2 cups liquid egg substitute
  • 1/4 cup shredded Cheddar cheese

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  2. Heat the olive oil in a skillet over medium-high heat. 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. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed on Jan. 5, 2006 by MRSMATLIKRD 
I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed on Apr. 14, 2007 by amyell 
I thought this recipe was pretty good. The only problem I had is that after I finished cooking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed on Jan. 11, 2007 by linc 
Tasty, easy, and healthful. I used the recommended veggies, whole eggs (beaten) instead of egg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed on Mar. 16, 2006 by GARRIBETH 
We really liked this--kind of like a quiche without the crust. The Worcestershire sauce adds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed on Jul. 14, 2006 by OZ 
This is a delicious, versatile recipe. First time, I followed recipe exactly. Since then,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed on Jan. 12, 2009 by mermaid 
I've been making a similar dish for years. Versatile enough for any meal of the day. The lemon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed on Sep. 4, 2006 by hmstarr 
Very yummy. I used mushrooms, zucchini, yellow squash, & onions. We loved it ! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.09 star rating.
Reviewed on Jan. 12, 2009 by CYNTHIA MCHUGH 
I have been doing something like this for years. However, I do not cook the vegetables first.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed on May 6, 2008 by nsw 
Nice & easy recipe, I used lots of green onions and green peppers in the veggie mix as... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.09 star rating.
Reviewed on Mar. 20, 2007 by sunnywalk 
the combination of worchestershire and lemon juice was so dominant that's all you could taste.... MORE

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Nutritional Information
Eggy Veggie Bake

Servings Per Recipe: 4

Amount Per Serving

Calories: 175

  • Total Fat: 9.7g
  • Cholesterol: 10mg
  • Sodium: 365mg
  • Total Carbs: 8.1g
  •     Dietary Fiber: 2.5g
  • Protein: 15.7g

VIEW DETAILED NUTRITION

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