Recipe by ellie_
This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)
Top Review by KateL
This made a lot, like a large quiche. Very savory, although we might reduce the black pepper next time; the pepper wasn't as subtle as we thought it should be. Lucky me, I can pack this up (chilled, of course!) for a satisfying breakfast while I attend a conference at a hotel that seems to charge $15 for any breakfast. I doubled the cheese for personal preference, accepting the health penalty. (I was struck that an Egg Beaters carton holds only 15 oz., not 16 oz.) Made for Please Review My Recipe tag game.
- 12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
- 1 bell pepper, cut into strips
- 1⁄2 zucchini, halved lengthwise and sliced
- 1⁄2 onion, chopped
- 1⁄4 cup roasted red pepper, drained and chopped
- 1⁄3 cup reduced-fat mozzarella cheese, shredded, divided
- 2 cups egg substitute (egg beaters)
- 1⁄2 cup nonfat milk
- 1 teaspoon dried dill
- 3⁄4 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour
- 3 tablespoons parmesan cheese, shredded
Directions See How It's Made
- Preheat oven to 350-degrees F.
- Spray a 2-quart baking pan with Pam (my pan was 13x10).
- In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
- Stir in roasted peppers. Spread vegetable mixture in prepared pan.
- Sprinkle with half of the mozzarella.
- In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
- Pour egg mixture over vegetables.
- Bake for 35 minutes or until puffed.
- Sprinkle with remaining cheeses and let stand 10 minutes before serving.