Eggy Veggie Bake

Eggy Veggie Bake
Eggy Veggie Bake is a gluten free side dish. One serving contains 152 calories, 14g of protein, and 6g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Allrecipes requires salt and ground pepper, cheddar cheese, garlic powder, and olive oil. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Eggy Veggie Bake, Veggie Eggy Scramble, and Veggie Eggy Scramble.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
OvenOven
2
Heat the olive oil in a skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
3
Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet.
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Green OnionsGreen Onions
MushroomsMushrooms
TomatoTomato
ZucchiniZucchini
SpinachSpinach
OnionOnion
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4
Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender.
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Worcestershire SauceWorcestershire Sauce
Garlic PowderGarlic Powder
Lemon JuiceLemon Juice
Hot SauceHot Sauce
PepperPepper
SaltSalt
5
Transfer to the prepared baking dish.
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Baking PanBaking Pan
6
Pour egg substitute over the vegetables in the dish. Top with cheese.
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Egg SubstituteEgg Substitute
VegetableVegetable
CheeseCheese
7
Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted.
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Egg SubstituteEgg Substitute
CheeseCheese
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OvenOven
8
Cut with a spatula and enjoy!
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SpatulaSpatula
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Dish TypesSide Dish
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