Vegetarian

Asparagus Zucchini Mushroom Egg Bake is for Breakfast.

Asparagus Zucchini Mushroom Egg Bake takes 15 minutes to prepare.

Asparagus Zucchini Mushroom Egg Bake takes 40 minutes to cook.

Asparagus Zucchini Mushroom Egg Bake makes 2 servings.

The ingredients for Asparagus Zucchini Mushroom Egg Bake are:

Egg, fresh, 2 extra large
Egg white, 4 serving
Mushrooms, fresh, 2 cup, whole - sliced
Zucchini, baby, 1 medium; sliced thin
Asparagus, fresh, 2 cup [Use lower half of stem end, cut in 1/2 inch pieces]
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) / sliced thin
Mozzarella Cheese, part skim milk, 1/2 oz
Salt, 1 dash
Cinnamon, ground, 1 tsp
PAM [store brand] Canola Spray

Here is how you make Asparagus Zucchini Mushroom Egg Bake:

Start water in sauce pan with steamer basket on medium heat to bring water to boil. Start preheating nonstick skillet to medium heat. Preheat oven to 375 degrees.Wash veggies. Prep Asparagus stem ends that might be discarded otherwise. Cut in 1/2 inch pieces or smaller.] Place in steamer basket. Cook until tender.Spray a 9x9" oven proof casserole with Canola Spray and sit aside.Slice zucchini thin. Spray non-stick skillet with Canola Spray. Stir fry zucchini until brown. Remove to platter or place in casserole to cool.Slice mushrooms, caps and stems. Stir fry in skillet until browned.In medium bowl, separate 4 large eggs & discard yolks. Add two whole, large eggs. Add 1/3 cup of milk and cinnamon and salt. Beat well with fork. Add prepared veggies[aslparagus, mushrooms, & zucchini] that have been cooled. Do not add hot veggies. Stir well to mix the variety of veggies. Poor into the prepared 8x8 casserole.Place layer of thin slice tomato on top. Lightly sprinkle with a conservative amount of grated mozzarella. Bake in 375 oven for 30 to 40 minutes.Check with a knife for doneness. Should be dry.Number of Servings: 2Recipe submitted by SparkPeople user 60SIXTY.

The nutritional information for Asparagus Zucchini Mushroom Egg Bake is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 207.5

• Total Fat: 8.0 g
• Cholesterol: 250.7 mg
• Sodium: 306.3 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 5.3 g
• Protein: 25.7 g

The dietary needs meet for Asparagus Zucchini Mushroom Egg Bake is Low Fat