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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 207.5
  • Total Fat: 8.0 g
  • Cholesterol: 250.7 mg
  • Sodium: 306.3 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 25.7 g

View full nutritional breakdown of Asparagus Zucchini Mushroom Egg Bake calories by ingredient
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Asparagus Zucchini Mushroom Egg Bake

Submitted by: 60SIXTY

Introduction

Lower Fat version of popular breakfast casserole, with bread & meat left out. Makes a good, frugal Sunday night supper. Uses Asparagus stems that otherwise might be discarded. Lower Fat version of popular breakfast casserole, with bread & meat left out. Makes a good, frugal Sunday night supper. Uses Asparagus stems that otherwise might be discarded.
Number of Servings: 2

Ingredients

    Egg, fresh, 2 extra large
    Egg white, 4 serving
    Mushrooms, fresh, 2 cup, whole - sliced
    Zucchini, baby, 1 medium; sliced thin
    Asparagus, fresh, 2 cup [Use lower half of stem end, cut in 1/2 inch pieces]
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) / sliced thin
    Mozzarella Cheese, part skim milk, 1/2 oz
    Salt, 1 dash
    Cinnamon, ground, 1 tsp
    PAM [store brand] Canola Spray

Directions

Start water in sauce pan with steamer basket on medium heat to bring water to boil. Start preheating nonstick skillet to medium heat. Preheat oven to 375 degrees.

Wash veggies. Prep Asparagus stem ends that might be discarded otherwise. Cut in 1/2 inch pieces or smaller.] Place in steamer basket. Cook until tender.

Spray a 9x9" oven proof casserole with Canola Spray and sit aside.

Slice zucchini thin. Spray non-stick skillet with Canola Spray. Stir fry zucchini until brown. Remove to platter or place in casserole to cool.

Slice mushrooms, caps and stems. Stir fry in skillet until browned.

In medium bowl, separate 4 large eggs & discard yolks. Add two whole, large eggs. Add 1/3 cup of milk and cinnamon and salt. Beat well with fork.

Add prepared veggies[aslparagus, mushrooms, & zucchini] that have been cooled. Do not add hot veggies. Stir well to mix the variety of veggies. Poor into the prepared 8x8 casserole.
Place layer of thin slice tomato on top. Lightly sprinkle with a conservative amount of grated mozzarella.

Bake in 375 oven for 30 to 40 minutes.
Check with a knife for doneness. Should be dry.




Number of Servings: 2

Recipe submitted by SparkPeople user 60SIXTY.






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