Description
Light, fluffy, cheesy baked eggs filled with asparagus, tomatoes, scallions and fresh dill
Ingredients
- ½ cups Asparagus, Fresh, Diced Or Split Down The Middle
- ½ cups Cherry Tomatoes, Cut In Half
- 2 Tablespoons Scallions
- ¾ cups Egg Substitute Or Three Eggs
- 2 Tablespoons Non-fat Milk
- ½ Tablespoons Dill, Fresh, Chopped Fine
- 1 dash Onion Powder
- 1 dash Garlic Powder
- 1 dash Black Pepper
- ½ ounces, weight Mozzarella Cheese, Shredded
Preparation
Preheat oven to 350ºF. Spray a 10-ounce ramekin or oven safe baking dish with cooking spray.
In a small bowl, add asparagus and enough water to just cover. Microwave for 1 minute. This is to soften them a tad bit. Drain the water.
Add asparagus, tomatoes and scallions into prepared baking dish.
In a small bowl add egg, milk and seasonings. Stir until combined. Pour egg mixture over vegetables and top with cheese.
Bake for 30 minutes or until center of eggs is firm.
