Asian Vegetable Casserole/Veggie Bake

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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
  • Heat some oil in a large skillet.
  • Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
  • Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
  • Add the mushrooms and cabbage and stir all the vegetables together.
  • Add the soy and rice vinegar.
  • Cover to steam the cabbage.
  • In a large bowl, beat the eggs and add the remaining ingredients.
  • When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
  • Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.
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