Taste of Home
Garden Veggie Egg Bake
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
YIELD: 6 servings.
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
Ingredients
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5 large eggs
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2 cups egg substitute
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1/2 cup 2% cottage cheese
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1/3 cup shredded pepper jack cheese
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1/3 cup shredded cheddar cheese
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1/4 cup grated Romano cheese
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1/4 teaspoon pepper
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1/4 teaspoon hot pepper sauce
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1 medium zucchini, chopped
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2 cups fresh broccoli florets
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2 cups coarsely chopped fresh spinach
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1/2 cup shredded carrots
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1/2 cup cherry tomatoes, quartered
Directions
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1.
Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.
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2.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 202 calories, 10g fat (5g saturated fat), 197mg cholesterol, 478mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
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