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Eggy Veggie Bake Tasty Recipes

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Eggy Veggie Bake
"Yummy dish that I created one night. You could upload just about some thing to it. Could be breakfast, lunch, or dinner! Warm, clean, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado."

Ingredients :

  • 1 tablespoon olive oil
  • 1 cup sliced halved zucchini
  • 3 inexperienced onions, chopped
  • half candy onion, thinly sliced
  • 2 roma (plum) tomatoes, chopped
  • half of cup chopped fresh mushrooms
  • three cups chopped baby spinach
  • half of lemon, juiced
  • Worcestershire sauce to flavor
  • warm sauce to flavor
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 1 half of cups liquid egg substitute
  • 1/4 cup shredded Cheddar cheese

Instructions :

Prep : 10M Cook : 4M Ready in : 45M
  • Preheat oven to 350 levels F (a hundred seventy five levels C). Spray an 8x8 inch baking dish with cooking spray.
  • Heat the olive oil in a skillet over medium-high warmth. Place zucchini, inexperienced onions, onion, tomatoes, mushrooms, and spinach within the skillet. Sprinkle with lemon juice, Worcestershire sauce, and warm sauce. Season with garlic powder, salt, and pepper. Cook until smooth. Transfer to the prepared baking dish. Pour egg replacement over the greens within the dish. Top with cheese.
  • Bake 20 minutes within the preheated oven, or until egg replacement is ready and cheese is melted. Cut with a spatula and experience!

Notes :


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