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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 163.0
  • Total Fat: 5.3 g
  • Cholesterol: 57.4 mg
  • Sodium: 384.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 18.3 g

View full nutritional breakdown of Cottage cheese and Asparagus Bake calories by ingredient
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Cottage cheese and Asparagus Bake

Submitted by: GUINDA

Introduction

Makes a great main dish for breakfast or brunch. Low fat and high protein. Makes a great main dish for breakfast or brunch. Low fat and high protein.
Number of Servings: 10

Ingredients

    Asparagus, fresh, 1 pound, sliced
    1 medium onion, chopped
    Egg substitute, liquid (Egg Beaters), 2 cups
    Egg, fresh, 2 large
    Flour, 1/2 cup
    Baking Powder, 1 tsp
    Cottage Cheese, Nonfat, 16 oz
    Kraft Free Shredded Cheddar Cheese, 1/2 cup
    Butter, 3 tbsp melted
    1/2 tsp salt
    1/4 tsp ground black pepper
    Parmesan Cheese, 1/2 oz


Directions

Saute asparagus and onion in non-stick pan. Cool.
(Asparagus can be roasted in oven: cover cookie sheet with foil, spray with cooking spray, spread asparagus spears on foil, spray again, add a little black pepper on top, bake at 400 for 12 minutes. Cool and slice cooked asparagus.)
Beat egg substitute and eggs together, add flour and baking powder to egg mixture; whisk until lumps are gone. Stir in all other ingredients, except parmesan cheese. Put mixture into greased or sprayed 9 x 13 dish. Sprinkle parmesan cheese on top. Bake at 400 degrees F for 15 minutes, turn oven down to 325, bake additional 35 to 45 minutes until light golden brown on top. Cut into 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GUINDA.






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Member Ratings For This Recipe

  • This was really good. I cut the recipe in half since it's just me but it still turned out wonderfully. Had it for lunch and it was very filling. - 3/6/10

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  • I made this for dinner and it was still a nice meal. I made some changes since I did not have egg beaters or cheddar cheese. Still turned out great. I will try again for a brunch and might add more vegetables. - 6/11/09

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  • Tasty dish - i could tell it would save well for breakfast but i didnt get a chance to try - because my oldest polished off the lot ! - 4/26/09

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  • This dish was great for dinner and kept well for breakfast! Can't wait to try with eggplant and other veggies! I left out the shredded cheese, butter, and parmesian to save on cals and lighty sprinkeled a bit over top. Great! - 4/23/09

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  • This sounds wonderful! And I am sure it would be good with broccoli or spinach as well. I plan to use it for breakfast, possibly with veggie "sausage." Can't wait! - 3/28/09

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