Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.
Ingredients
- olive oil: 1 Tbsp
- halved zucchini: 1 cup (sliced)
- green onions: 3 piece (chopped)
- sweet onion: 0.5 piece (sliced)
- roma (plum) tomatoes: 2 piece (chopped)
- fresh mushrooms: 0.5 cup (chopped)
- baby spinach: 3 cups (chopped)
- lemon: 0.5 piece (juiced)
- Worcestershire sauce: (to taste)
- hot sauce: (to taste)
- garlic powder: (to taste)
- salt and ground black pepper: (to taste)
- ½ cups liquid egg substitute: 1 piece
- cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
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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.
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Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
