Cottage cheese and Asparagus Bake

(8)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
Asparagus, fresh, 1 pound, sliced1 medium onion, choppedEgg 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 cupButter, 3 tbsp melted1/2 tsp salt1/4 tsp ground black pepperParmesan 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.

Servings Per Recipe: 10
Nutritional Info 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

Member Reviews
  • NASFKAB
    Great idea used eggs only - 9/25/20
  • QUINDONIA
    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
  • MOIRAFITZ
    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
  • VINCALIS
    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
  • FUNRUN25
    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
  • JANET1012
    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