Veggie Garden Egg Bake
 
Prep time
Cook time
Total time
 
Healthy baked eggs filled with fresh seasonal vegetables.
Serves: 1 Serving
Ingredients
  • ¼ cup zucchini, diced small
  • 2 Tbsp. sweet bell pepper, diced small
  • 2 Tbsp. onion, diced small
  • 1 tsp. garlic, minced
  • 3 tbsp. spinach, fresh, stem removed, sliced small
  • 3 tbsp. tomato, seeded, sliced small
  • ½ cup egg substitute or real egg
  • ½ Tbsp. non fat milk
  • 1 dash pepper
  • 1 dash salt
  • Cooking Spray
Instructions
  1. Preheat oven to 350
  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. Spray a 10 oz oven safe dish with cooking spray. Add the sauted vegetables, tomatoes and spinach.
  4. In a bowl add the egg substitute, milk, salt & pepper. Whisk together until combined. Pour over the vegetable mixture.
  5. Bake in the oven for 30 - 35 minutes or until top of the egg is slightly firm.
Notes
Calories: 127.8, Fat: .08, Cholesterol: .01, Sodium: 327, Potassium: 1302.3, Carbs: 13, Fiber: 5.2, Sugar: 1.7, Protein: 17.6
Nutrition Information
Serving size: 1 Serving
Recipe by Peanut Butter and Peppers at https://www.peanutbutterandpeppers.com/2012/07/26/veggie-garden-egg-bake/