Increase any picky eater’s vegetable intake by hiding veggies inFood Fanatic’s cheesy broccoli-zucchini egg bake! Shave time by prepping veggies the night before. Don’t have a spiralizer? Just slice zucchini into thin matchsticks instead of spiralizing, and follow instructions as normal.
Cheesy Veggie Bake
Ingredients
- 4 large zucchini squashes
- Salt
- 4个大鸡蛋
- 1 cup egg whites (about 8 large egg whites)
- 1/2 cup fat-free plain greek yogurt (certified gluten-free if necessary)
- Black pepper
- 2 cups broccoli, chopped into bite sized pieces
- 2 cups kale, torn and lightly packed
- 1 1/2 cups reduced-fat shredded cheddar cheese, divided
Directions
Preheat your oven to 350°F and spray a 10-inch Cast Iron skillet with cooking spray. Set aside.
使用螺旋式刀片上的6mm刀片。使西葫芦螺旋化，使它们变成长面条。
Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often.
While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy.
Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.
Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well.
Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.
Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to high broil and broil an additional 2-3 minutes or until the top turns golden brown.
营养Information
Serves: 8|Serving Size: 1/8 of dish
Per serving:Calories: 164; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 121mg; Sodium: 301mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 6g; Protein: 16g
营养Bonus:Potassium: 678mg; Iron: 8%; Vitamin A: 48%; Vitamin C: 114%; Calcium: 40%
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Original recipe created by Taylor ofFood Faith Fitnessand published onFood Fanatic.
