Garden Veggie Egg Bake Recipe

Garden Veggie Egg Bake Recipe photo by Taste of Home

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Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey

This recipe is:

Diabetic Friendly

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Garden Veggie Egg Bake Recipe

Prep: 20 min. Bake: 45 min. + standing

Yield: 6 Servings

20 45 65

Ingredients

5 eggs
2 cups egg substitute
1/2 cup 2% cottage cheese
1/3 cup shredded pepper Jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered

Directions

In a large bowl, whisk the eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 piece equals 202 calories, 10 g fat (5 g saturated fat), 197 mg cholesterol, 478 mg sodium, 7 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Originally published as Garden Veggie Egg Bake in Country Woman August/September 2012, p47