Garden Veggie Egg Bake
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.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 165
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 165
5 large 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:
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.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Source: tasteofhome.com
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Source: tasteofhome.com