Quick Asparagus and Egg Tart
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 195.2
- Total Fat: 12.7 g
- Cholesterol: 163.4 mg
- Sodium: 162.6 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.3 g
- Protein: 10.2 g
View full nutritional breakdown of Quick Asparagus and Egg Tart calories by ingredient
Introduction
Asparagus and egg in phyllo with chives Asparagus and egg in phyllo with chivesNumber of Servings: 4
Ingredients
-
3 sheets of phyllo dough
3 fresh eggs, lightly beaten
1/4 egg substitute (or 1 to 2 more fresh eggs if you prefer)
half a bunch of asparagus, blanced
1/4 cup Gruyere cheese, shreeded
2 Tablespoons melted butter, divided
2 Tablespoons chives, chopped
Directions
Trim and blanch asparagus, cutting the spears lengthwise if very fat.
Butter an 8x8 baking dish (I use Pyrex).
Preheat oven to 325 or 350.
Layer phyllo sheets into baking dish, brushing with butter after each sheet. Fold ends in and over, as they will be too long, but allow them to cover the entire bottom of the dish and up the sides.
Beat fresh eggs, chives, and egg substitute together. Pour this into the phyllo shell. Lay asparagus in rows, alternating which end the spear is facing. Sprinkle with salt and pepper to taste. Top with Gruyere.
Brush any remaining butter on the edges of phyllo dough that are not covered with egg.
Bake in center of oven until eggs are just barely set. If desired, broil for 30 seconds to finish browning cheese and phyllo.
Serve as brunch, light dinner, or lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user JILLEDUFFY.
Butter an 8x8 baking dish (I use Pyrex).
Preheat oven to 325 or 350.
Layer phyllo sheets into baking dish, brushing with butter after each sheet. Fold ends in and over, as they will be too long, but allow them to cover the entire bottom of the dish and up the sides.
Beat fresh eggs, chives, and egg substitute together. Pour this into the phyllo shell. Lay asparagus in rows, alternating which end the spear is facing. Sprinkle with salt and pepper to taste. Top with Gruyere.
Brush any remaining butter on the edges of phyllo dough that are not covered with egg.
Bake in center of oven until eggs are just barely set. If desired, broil for 30 seconds to finish browning cheese and phyllo.
Serve as brunch, light dinner, or lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user JILLEDUFFY.
