Summer Squash Egg Bake

Name: Summer Squash Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 egg whites; 5 eggs; 2 summer squash; 1 ½ cups swiss chard; 4 garlic cloves; 1 large onion; 2 tomatoes; 1 teaspoon basil (to taste); 1 teaspoon thyme (to taste); 1 teaspoon rosemary, to taste; salt; pepper; ½ cup light cheese

Eats Now Editorial Team · 836 kcal · General

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Summer Squash Egg Bake – a delicious recipe with egg whites, eggs, summer, swiss chard, garlic, onion. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

12 egg whites
5 eggs
2 summer squash
1 ½ cups swiss chard
4 garlic cloves
1 large onion
2 tomatoes
1 teaspoon basil (to taste)
1 teaspoon thyme (to taste)
1 teaspoon rosemary, to taste
salt
pepper
½ cup light cheese

1
in skillet, cook squash, chard, onion, garlic until tender and onions are clear.
2
put in round baking pan and let cool.
3
add tomato.
4
combine eggs and spices.
5
pour over the squash.
6
shred fresh cheese over the top.
7
bake at 350 for about 40 minutes.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 egg whites, 5 eggs, 2 summer squash, 1 ½ cups swiss chard, and more.

Yes, Summer Squash Egg Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
836 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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