Directions:
- Preheat oven to 425, and lightly spray a large cast iron skillet, or pyrex lasagne dish with cooking spray.
- Grate the carrot; thinly slice the onion, zucchini, & squash; chop the broccoli and cauliflower (about 1/2 dice) and chop the chives. Grate the cheese. Toss all the veggies together with the grated cheddar and spread them evenly in the bottom of your baking dish.
- Beat eggs, egg beaters, milk, salt and pepper to taste (and Tobasco if you like it hot.) Pour the custard mix over the veggies.
- Mix bread crumbs with parmesean (and additional cracked pepper if desired) and sprinkle evenly over the veggies and custard.
- Bake at 425 for 10 minutes, then reduce heat and bake an additional 40-50 minutes on 350, or until firm throughout and browned on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.62 Kcal (2423 kJ) | ||
| Calories from fat | 241.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.82g | 41% | |
|---|---|---|---|
| Cholesterol | 305.97mg | 102% | |
| Sodium | 1864.98mg | 78% | |
| Potassium | 1244.78mg | 26% | |
| Total Carbs | 45.41g | 15% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 41.11g | 82% | |
| Vitamin C | 137.2mg | 229% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.7mg | 20% | |
| Calcium | 611.2mg | 61% | |
| Amount Per 100 g | |||
| Calories | 97.52 Kcal (408 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 41% | |
|---|---|---|---|
| Cholesterol | 51.57mg | 102% | |
| Sodium | 314.33mg | 78% | |
| Potassium | 209.8mg | 26% | |
| Total Carbs | 7.65g | 15% | |
| Sugars | 2.11g | 50% | |
| Dietary Fiber | 1.43g | 34% | |
| Protein | 6.93g | 82% | |
| Vitamin C | 23.1mg | 229% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.6mg | 20% | |
| Calcium | 103mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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