Eggy Veggie Bake

Directions

Ingredients :

1 tablespoon olive oil

1 cup sliced halved zucchini

3 green onions

chopped

½ sweet onion

thinly sliced

2 roma (plum) tomatoes

chopped

½ cup chopped fresh mushrooms

3 cups chopped baby spinach

½ lemon

juiced

Worcestershire sauce to taste

hot sauce to taste

garlic powder to taste

salt and ground black pepper to taste

1 ½ cups liquid egg substitute

¼ cup shredded Cheddar cheese

Methods :

Preheat oven to 350 degrees F (175 degrees C). Spray an 8×8 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!