Packed full of colorful vegetables, this fresh flavored, low-cal baked egg dish is perfect to serve for brunch, or anytime of the day.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Grease a 2-quart rectangular baking dish; set aside.

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  • If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut asparagus into 1-inch pieces.

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  • In a saucepan bring about 1 inch water to boiling. Add asparagus, sweet pepper strips, and onion. Return just to boiling; reduce heat slightly. Boil, covered, about 1 minute or until crisp-tender. Drain well; set aside a few asparagus tips for garnish. Spread the asparagus-pepper mixture evenly in prepared baking dish. Layer with zucchini slices.

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  • In a large bowl combine eggs, half-and-half, parsley, salt, and black pepper. Pour over vegetables in baking dish. Sprinkle with cheese. Bake about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with the reserved asparagus tips.

Nutrition Facts

186 calories; 12 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 253 mg cholesterol; 541 mg sodium. 334 mg potassium; 6 g carbohydrates; 2 g fiber; 3 g sugar; 13 g protein; 0 g trans fatty acid; 729 IU vitamin a; 58 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 2 mg iron;

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