Cottage cheese and Asparagus Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
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
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.
(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.
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
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