Asparagus zucchini egg bake

Recipe Information

Ingredients

• Cooking spray

• 12 ounces fresh asparagus

• 1 small sweet yellow bell pepper, cut into 1/4-inch-wide strips

• 1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)

• 1/3 cup chopped onion

• 1/4 cup chopped roasted red bell pepper

• 1/2 cup shredded reduced-fat mozzarella cheese

• 2 cups egg product

• 1/2 cup fat-free milk

• 1 tablespoon fresh dill

• 3/4 teaspoon salt

• 1/4-1/2 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 3 tablespoons finely shredded Parmesan cheese

Directions

• Preheat oven to 350°F.

• Coat a baking dish with nonstick cooking spray and set aside.

• Snap off and discard woody bases of asparagus then cut into 1-inch pieces.

• In a saucepan, boil 1 inch of water. Add the asparagus, yellow sweet pepper, zucchini, and onion.

• Reduce the heat slightly after boiling returns. Cover and boil for about 5 minutes or until crisp and tender.

• Place the asparagus, pepper, zucchini, and onion mixture evenly in the baking dish. Add half of the mozzarella cheese onto the vegetable mixture.

• In a bowl, whisk the egg, milk, dill, salt, and black pepper until well mixed.

• Whisk in the flour, making sure the egg mixture is completely combined.

• Pour the egg mixture over the vegetables in the baking dish. Bake for about 35 minutes or until slightly puffed and the top is set when shaken. Do not cover the dish.

• Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Nutrition (per serving)

• Calories: 80 cal

• Total fat: 2g

• Saturated fat: 1g

• Monounsaturated fat: 0g

• Cholesterol: 5mg

• Sodium: 420mg

• Carbohydrate: 7g

• Fiber: 1g

• Protein: 10g