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Vegan
Ingredients 0/14
Why This Recipe Is A Favorite
A great way to enjoy a healthy mix of protein and vegetables in one meal. It’s easy to prepare and perfect for any time of day. The flavors blend well together, making it comforting and satisfying.
Cooking Techniques
- Use fresh, seasonal vegetables for the best taste and texture.
- Whisk the eggs well to ensure a light and fluffy casserole.
- Let the casserole rest for a few minutes before cutting to help it set.
- Whisk the eggs well to ensure a light and fluffy casserole.
- Let the casserole rest for a few minutes before cutting to help it set.
Directions
Warm your oven to 350°F. Lightly grease an 8x8-inch baking dish so nothing sticks. In a skillet over medium-high heat, warm up the olive oil, then toss in the zucchini, green onions, onion, tomatoes, mushrooms, and spinach. Splash in some lemon juice, Worcestershire, and a bit of hot sauce for a little kick. Season everything with garlic powder, salt, and pepper, and cook until the veggies are nice and tender. Once they're ready, transfer the veggies to your baking dish. Pour the egg substitute evenly over the top, then sprinkle with cheese. Pop it in the oven and bake for about 20 minutes, or until the eggs are set and the cheese is melted and bubbly. Let it cool slightly before cutting into it with a spatula and digging in!
Serving Options
Serve warm with a side of fresh salad or crusty bread. It also pairs nicely with a light fruit compote or yogurt for a balanced meal. Great for brunch, lunch, or a simple dinner.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture soft. This dish can also be frozen for longer storage; thaw overnight before reheating.
15
people cooked this recipe
