Garden Veggie Egg Bake

• 5 large eggs
• 2 cups egg substitute
• 1/2 cup 2% cottage cheese
• 1/3 cup shredded pepper jack cheese
• 1/3 cup shredded cheddar cheese
• 1/4 cup grated Romano cheese
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1 medium zucchini, chopped
• 2 cups fresh broccoli florets
• 2 cups coarsely chopped fresh spinach
• 1/2 cup shredded carrots
• 1/2 cup cherry tomatoes, quartered

1. Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.
2. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

eggs, egg substitute, cottage cheese, pepper, cheddar cheese, romano cheese, pepper, hot pepper sauce, zucchini, fresh broccoli florets, fresh spinach, carrots, cherry tomatoes

Taken from www.tasteofhome.com/recipes/garden-veggie-egg-bake/ (may not work)