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Skinny Asparagus-Zucchini Egg Bake

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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98% less cholesterol • 80% less sat fat than the original recipe. Freshen up your brunch with this veggie-packed egg dish. It tastes as delicious as it looks!

Skinny Asparagus-Zucchini Egg Bake

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 15
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Ingredients

  • Nonstick cooking spray
  • 12 ounces fresh asparagus or 1 9-ounce package frozen asparagus cuts
  • 1 small yellow sweet pepper, cut into 1/4-inch-wide strips
  • 1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
  • 1/3 cup chopped onion
  • 1/4 cup chopped bottled roasted red sweet peppers, drained
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
  • 2 cups refrigerated or frozen egg product, thawed
  • 1/2 cup fat-free milk
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon ground black pepper
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons finely shredded Parmesan cheese
  • Fresh dill sprigs (optional)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
  • Step 
    2
    If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
  • Step 
    3
    In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
  • Step 
    4
    In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Nutrition

90 Calories
2g Total Fat
11g Protein
7g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
560mg
23%
Potassium
260mg
7%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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