Skinny Asparagus-Zucchini Egg Bake

Name: Skinny Asparagus-Zucchini Egg Bake
Prep time: 30 min
Total time: 1 h 15 min
Yield: 8
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; 2 tablespoons Gold Medal™ all-purpose flour; 3 tablespoons finely shredded Parmesan cheese; Fresh dill sprigs (optional)

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Prep 30 min
Total 1 hr 15 min
Servings 8

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98% less cholesterol • 80% less sat fat than the original recipe. Freshen up your brunch with this veggie-packed egg dish. It tastes as delicious as it looks!

By Betty Crocker Kitchens

Updated Sep 20, 2016

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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
2 tablespoons Gold Medal™ all-purpose flour
3 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)

Make With

Gold Medal Flour

Steps

1

Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2

If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
3

In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
4

In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Nutrition

90 Calories, 2g Total Fat, 11g Protein, 7g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 90

Calories from Fat: 15

Total Fat: 2g; 3%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 560mg; 23%

Potassium: 260mg; 7%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 2g; 7%

Sugars: 3g

Protein: 11g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 15%; 15%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Weekly Whisks