Description
Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.
Ingredients
- Olive Oil
- Pesto Sauce
- Garlic
- Green Onion
- Red Bell Peppers
- Asparagus
- Zucchini
- Mushrooms
- Baby Spinach
- Egg Beaters Egg Substitute
- Cheddar Cheese
Instructions
- Pre-heat oven to 400
- In medium skillet add olive oil, pesto, and garlic
- Saut on medium heat until fragrant
- Add onions and peppers and continue to saut for an additional 2-3 minutes
- Next add asparagus or broccoli
- After 2-3 minutes, add the zucchini and mushrooms
- When vegetables are nearly cooked, add the spinach and cook until dark green
- Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters
- Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg
- When the top begins to puff in the middle, bring back to stove top
- Add cheese, then place under broiler for additional 2 minutes
- Cut into wedges and serve