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


Credit: Karla Conrad

Recipe Summary

30 mins
35 mins
10 mins
1 hr 15 mins


Ingredient Checklist


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

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

  • 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.

  • 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; fat 12g; cholesterol 253mg; saturated fat 6g; carbohydrates 6g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 13g; vitamin a 728.9IU; vitamin c 57.9mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 100.8mcg; vitamin b12 0.8mcg; sodium 541mg; potassium 334mg; calcium 131.3mg; iron 1.8mg.