Description
Healthy baked eggs filled with fresh seasonal vegetables.
Ingredients
- ¼ 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
- ½ cups Egg Substitute Or 2 Eggs
- ½ Tablespoons Non-fat Milk
- 1 dash Salt And Pepper
Preparation
Preheat oven to 350ºF.
Spray cooking spray in a small skillet. Add zucchini, bell pepper, onion and garlic. Saute for about 3 minutes until vegetables soften a bit.
Spray a 10-ounce oven safe dish with cooking spray. Add the sauted vegetables, tomatoes and spinach.
In a bowl add the egg substitute, milk, salt and pepper. Whisk together until combined. Pour over the vegetable mixture.
Bake in the oven for 30-35 minutes or until top of the egg is slightly firm.
