Eggy Veggie Bake

If you would like to see more recipes during the week, check out the website: Allrecipes.com. That's where this one came from and was submitted by Leslie Athens. I made this today and it puffed up real high and was very tasty and low in fat!

1 T. olive oil
1 c. sliced halved zucchini
3 green onions, chopped
½ sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
½ c. chopped fresh mushrooms
3 c. 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 c. liquid egg substitute
¼ c. shredded Cheddar cheese

1. Preheat oven to 350°F (175°C). Spray an 8x8” baking dish with cooking spray.

2. 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.

3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!