Spicy Morning Bake

May 9, 2017

2- tsp. olive oil

¼- onion, diced

1-small-diced carrot

1-small-diced Yukon gold potato

1-cup diced red pepper

1-cup diced zucchini

1-cup chopped mushrooms

½- tsp. + ½- tsp. salt

⅛- tsp. garlic powder

¼- tsp. black pepper

2- cups chopped spinach

1- cup grated organic cheese or organic tofu

1 ½- cups salsa, like Pace picante sauce

6- eggs

 

Sauté onions in a large sauté pan, on medium heat, until transparent. 

Add veggies, ½- tsp. salt and seasonings.

Cover, until softened, (about 8- min.)

Spray a 13 x 9 x 3” inch-baking pan with oil.

Pour the sautéed veggies in the dish.

Top with spinach and cheese or tofu.

Beat 6- eggs with ½- tsp. salt, a pinch of pepper and pour over the veggies. 

Cover with foil and bake at 350° for 30- min. 

Uncover and spread salsa all over the top.

Bake uncovered for another 15 to 20- minutes or until bubbly around the edges.

 

 

 

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