The Pioneer Woman Tasty Kitchen
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Asparagus,Tomato and Dill Egg Bake

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Cook:

Level: Easy

System:

1

Description

Light, fluffy, cheesy baked eggs filled with asparagus, tomatoes, scallions and fresh dill

Ingredients

  • ½ cups Asparagus, Fresh, Diced Or Split Down The Middle
  • ½ cups Cherry Tomatoes, Cut In Half
  • 2 Tablespoons Scallions
  • ¾ cups Egg Substitute Or Three Eggs
  • 2 Tablespoons Non-fat Milk
  • ½ Tablespoons Dill, Fresh, Chopped Fine
  • 1 dash Onion Powder
  • 1 dash Garlic Powder
  • 1 dash Black Pepper
  • ½ ounces, weight Mozzarella Cheese, Shredded

Preparation

Preheat oven to 350ºF. Spray a 10-ounce ramekin or oven safe baking dish with cooking spray.

In a small bowl, add asparagus and enough water to just cover. Microwave for 1 minute. This is to soften them a tad bit. Drain the water.

Add asparagus, tomatoes and scallions into prepared baking dish.

In a small bowl add egg, milk and seasonings. Stir until combined. Pour egg mixture over vegetables and top with cheese.

Bake for 30 minutes or until center of eggs is firm.

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