Oriental Vegetable & Egg Bake

I love mixing up my breakfast routine with unexpected flavors like this Asian-inspired dish!

Oriental Vegetable & Egg Bake

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 1/2 Onion, Thinly Sliced

  • 1 3/4 Garlic Cloves, Mashed

  • 1/2 Cup Bell Pepper, Thinly Sliced

  • 3/5 Cup Zucchini, Thinly Sliced or Shredded

  •  4 oz. Shiitake Mushrooms, Sliced (or any mushroom you prefer)

  • 1/3 Cup Low Sodium Soy Sauce

  • 1/6 Cup Rice Vinegar

  • 3/5 Purple Cabbage, Thinly Sliced

  • 1/2 Cup Egg Whites

  • 1/6 Cup Sesame Seed Oil

  • 1/3 Cup Wheat Germ (or Flax Seeds)

  • 1/3 Cup Almonds, Chopped

  • 1 1/6 Tablespoons Fresh Ginger, Chopped


  • Preheat the oven to 350 degrees F and spray a baking dish
    with non-stick cooking spray.
  • Sauté the garlic and onion in a pan until the onion begins to brown.
  • Add the carrots, zucchini and red pepper to the pan and sauté for
    a few minutes until the vegetables begin to soften, releasing natural sugars and browning slightly.
  • Add the mushrooms and cabbage to the pan and stir all the vegetables together, combining their flavors. Add the soy sauce and rice vinegar to the mixture
  • Add the soy sauce and rice vinegar to the mixture.
  • 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.
  • Pour the mixture into the prepared pan and bake for 20-30
    minutes until the egg sets. Serve hot.

Recipe Video

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