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Skinny Asparagus-Zucchini Egg Bake
Skinny Asparagus-Zucchini Egg Bake
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Healthy and veggie-filled egg dish perfect for brunch, with minimal cholesterol and saturated fat. Delicious and visually appealing!
Ingredients:
  • Nonstick cooking spray
  • 12 ounces fresh asparagus or 1 9-ounce package frozen asparagus cuts
  • 1 small yellow sweet 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 bottled roasted red sweet peppers, drained
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
  • 2 cups refrigerated or frozen egg product, thawed
  • 1/2 cup fat-free milk
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground black pepper
  • 3 tablespoons finely shredded Parmesan cheese
  • Fresh dill sprigs (optional)
Instructions:
  • Preheat your oven to 350°F. Gently spray a 2-quart rectangular baking dish with nonstick cooking spray and set it aside.
  • Prepare the fresh asparagus by snapping off and discarding the woody bases. Optionally, scrape off the scales, then cut into 1-inch-long pieces.
  • In a large saucepan, bring water to a boil. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Cook for about 5 minutes until crisp-tender. Drain well and mix in roasted red sweet peppers. Spread evenly in a baking dish and top with half of the mozzarella cheese.
  • Combine egg product, milk, dill, salt, and pepper in a large bowl. Mix in flour until fully incorporated. Pour over vegetables in baking dish. Bake for approximately 35 minutes until slightly puffed and set. Add remaining mozzarella and Parmesan cheese on top. Allow to stand for 10 minutes before serving. Optionally, garnish with dill sprigs before serving.

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