Veggie Garden Egg Bake

• 1/4 cups Zucchini, Diced Small
• 2 Tablespoons Sweet Bell Pepper, Diced Small
• 2 Tablespoons Onion, Diced Small
• 1 teaspoon Garlic, Minced
• 3 Tablespoons Tomatoes, Seeded, Sliced Small
• 3 Tablespoons Spinach, Fresh, Stem Removed, Sliced Small
• 1/2 cups Egg Substitute Or 2 Eggs
• 1/2 Tablespoons Non-fat Milk
• 1 dash Salt And Pepper

1. Preheat oven to 350u0b0F.
2. Spray cooking spray in a small skillet. Add zucchini, bell pepper, onion and garlic. Saute for about 3 minutes until vegetables soften a bit.
3. Spray a 10-ounce oven safe dish with cooking spray. Add the sauted vegetables, tomatoes and spinach.
4. In a bowl add the egg substitute, milk, salt and pepper. Whisk together until combined. Pour over the vegetable mixture.
5. Bake in the oven for 30-35 minutes or until top of the egg is slightly firm.

ubc, sweet bell pepper, onion, garlic, tomatoes, egg substitute, nonfat milk, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/veggie-garden-egg-bake/ (may not work)