Asparagus Zucchini Mushroom Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- 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 thinMozzarella Cheese, part skim milk, 1/2 oz Salt, 1 dash Cinnamon, ground, 1 tsp PAM [store brand] Canola Spray
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.
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.
Nutritional Info 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
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