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- 1 pound fresh asparagus or one 10-ounce package frozen cut asparagus or cut broccoli
- 1 pound ground turkey
- 1 cup chopped onion
- 1/2 cup chopped red sweet pepper
- 3 eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon dried tarragon, basil, or thyme, crushed
- 1 cup shredded Swiss cheese (4 ounces)
1. To cook fresh asparagus, wash and scrape off scales. Break off and discard woody bases of asparagus. Cut asparagus into 1-1/2-inch pieces. In a covered saucepan cook asparagus in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. (For frozen asparagus or broccoli, cook according to package directions; drain and set aside.)
2. In a large skillet cook turkey, onion, and sweet pepper until vegetables are just tender and no pink remains in turkey. Remove from heat; drain. Set aside. Grease a 3-quart rectangular baking dish. Arrange meat mixture in dish; top with cooked asparagus.
3. In a large mixing bowl combine eggs, milk, flour, Parmesan cheese, lemon-pepper seasoning, and tarragon; beat until smooth with a wire whisk or rotary beater. (Or, combine these ingredients in a blender container; cover and blend for 20 seconds.)* Pour egg mixture evenly over layers in baking dish.
4. Bake in a 425 degree F oven about 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Swiss cheese; bake 3 to 5 minutes more or until the cheese is melted. Makes 6 servings.
- Prepare as directed to the asterisk (*). Pour egg mixture into a bowl or pitcher; cover and refrigerate. Cover and refrigerate turkey and asparagus in the baking dish. To bake, stir egg mixture well and pour over turkey mixture. Bake, uncovered, in 425 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Continue as directed.
- Servings Per Recipe 6,
- cal. (kcal) 355,
- Fat, total (g) 17,
- chol. (mg) 161,
- sat. fat (g) 8,
- carb. (g) 24,
- fiber (g) 2,
- pro. (g) 26,
- sodium (mg) 417,
- Percent Daily Values are based on a 2,000 calorie diet