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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  • Butter a 2-quart rectangular baking dish; set aside.

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

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  • In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips, and onion; bring just to boiling. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender. Drain well, reserving some asparagus tips for garnish. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices over.

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  • Combine eggs, half-and-half, parsley, salt, and pepper. Pour over vegetables in baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Garnish each serving with asparagus tips, if desired. Makes 8 servings.

Nutrition Facts

160 calories; 10 g total fat; 4 g saturated fat; 277 mg cholesterol; 465 mg sodium. 6 g carbohydrates; 1 g fiber; 11 g protein;

Reviews (1)

10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/13/2017
Yum so good!