Meatless Main Dishes: Eggy Veggie Bake

1 tablespoon olive oil1 cup sliced halved zucchini3 green onions, chopped1/2 sweet onion, thinly sliced2 roma (plum) tomatoes, chopped1/2 cup chopped fresh mushrooms3 cups chopped baby spinach1/2 lemon, juicedWorcestershire sauce to tastehot sauce to tastegarlic powder to tastesalt and ground black pepper to taste1 1/2 cups liquid egg substitute1/4 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy! Amount Per Serving  Calories: 175 | Total Fat: 9.7g | Cholesterol: 10mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 175

Total Fat: 9.7gCholesterol: 10mgSodium: 365mgTotal Carbs: 8.1g    Dietary Fiber: 2.5gProtein: 15.7g VIEW DETAILED NUTRITION
About: Nutrition Info

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