Veggie egg bake

This egg bake provides you with one serving of veggies and plenty of muscle-building protein too!

Ingredients

nonstick cooking spray
1 tablespoon canola oil
8 ounces sliced mushrooms (any kind)
4 medium carrots, peeled and grated
2 medium potatoes, peeled and grated
6 cups packed baby spinach (about 6 ounces)
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 12-ounce jar roasted red peppers, drained and chopped
1/2 cup feta cheese crumbles
1 cup shredded sharp cheddar cheese
12 large eggs
2 cups fat-free milk

Directions

1. Preheat oven to 375 F. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add mushrooms, carrots and potatoes. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender. Add spinach and toss, cooking until leaves begin to wilt and most of the liquid has evaporated (about 5 minutes). Add paprika and black pepper. Stir until mixture is well-coated. Remove from heat and add peppers. Stir.
3. Transfer vegetables to prepared baking dish and sprinkle cheese on top. In a large bowl, whisk together the eggs and milk, and pour over vegetables.
4. Bake for 50 to 55 minutes, until top is golden-brown and a knife inserted into the middle of the egg bake comes out clean. Allow to cool for 5 minutes,cut into squares and enjoy warm.

Makes 8 servings

Recipe contains: milk, egg

Carb choices per serving: 1