Veggie Garden Egg Bake

9 ingredients
5 steps

Ingredients

  • 1/4 cups Zucchini, Diced Small
  • 2 Tablespoons Sweet Bell Pepper, Diced Small
  • 2 Tablespoons Onion, Diced Small
  • 1 teaspoon Garlic, Minced
  • 3 Tablespoons Tomatoes, Seeded, Sliced Small
  • 3 Tablespoons Spinach, Fresh, Stem Removed, Sliced Small
  • 1/2 cups Egg Substitute Or 2 Eggs
  • 1/2 Tablespoons Non-fat Milk
  • 1 dash Salt And Pepper

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Spray cooking spray in a small skillet. Add zucchini, bell pepper, onion and garlic. Saute for about 3 minutes until vegetables soften a bit.
  3. 3
    Spray a 10-ounce oven safe dish with cooking spray. Add the sauted vegetables, tomatoes and spinach.
  4. 4
    In a bowl add the egg substitute, milk, salt and pepper. Whisk together until combined. Pour over the vegetable mixture.
  5. 5
    Bake in the oven for 30-35 minutes or until top of the egg is slightly firm.

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