SUSTAIN
Health Care by Food
Sunny Baked Eggs + Vegetables
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1/6 recipe | 200 | 12g | 3g | 310mg | 14g | 2g | 1g |
If you like the Vegetable Frittata recipe, give this dish a try! This egg bake features whole-wheat bread, which provides complex carbohydrates, fiber, and B vitamins. Packed with protein, calcium from cheese and milk, and an array of vitamins and minerals from fresh vegetables, the dish is a great way to start your day!
Ingredients
Non-stick spray
1 tablespoon olive oil OR vegetable oil
1 onion, finely chopped
2 cups vegetables (bell pepper, mushrooms, spinach, grated carrots, zucchini, peas, tomatoes, etc.), finely chopped
6 large eggs
½ cup low-fat milk
¼ teaspoon black pepper
4 slices whole-wheat bread, cut in ½-inch cubes
½ cup cheese, shredded
Preparation
Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce.
Preheat oven to 350˚ F.
Heat oil in a large frying pan over medium heat. Add vegetables and cook for 5-8 minutes, or until tender. Remove from heat and allow to slightly cool.
Using a whisk or fork, mix together eggs, milk, and black pepper in a large mixing bowl.
Spray baking dish with non-stick spray. Arrange bread cubes in the bottom of the baking dish and sprinkle with shredded cheese.
Evenly distribute cooked vegetables on top of the bread and cheese. Pour egg mixture over the top.
Bake for 45 minutes or until the center is set; eggs are fully cooked when they reach an internal temperature of 160˚ F. Allow to sit for 10 minutes before serving.