Asparagus,Tomato and Dill Egg Bake

Hi Everyone!!

I have to tell you up front, I was so bad at dinner tonight!  Oh my gosh!  Here’s the excuse:  I was so busy at work, that I didn’t get a chance to eat breakfast or lunch, then I had my hair appointment after work, so I went 14 hours without eating, except for two cups of decaf coffee and a few almonds.  I was starving by the time I got home from the hair dressers.  I told myself, no going crazy and eating everything in sight!  I tend to do that when I’m hungry, so I told my Husband I have to eat and I’m to tired to cook, so we went and got burgers at Kinders BBQ.  First I will tell you I was good, I ordered it without mayo and cheese.  Yah!  I saved a couple hundred calories there.  But I did order some lime flavored sweet potato fries.  I couldn’t resist the fries, they are the best!  But when they served me my burger, I almost feel over!  It was two 1/3 pound patties!  TWO!!!  I was going to take a patty out, but my Husband said, enjoy it, you haven’t eaten today and at that point I didn’t care!  It was so good!  But I did only eat half of it, my Gosh it was HUGE!  I did manage to eat all my sweet potato fries though.  My dinner was so fantastic in a bad way!  Then I came home and calculated my calories to the best of my knowledge since they didn’t have a nutritional chart for the meals.  My dinner came in at about 1100 calories!  Man, what the heck!  I am glad I didn’t eat all the bun or the burgers.  But  dam!  Glad I didn’t eat anything else.  I guess you can say this was my splurge meal of the week!  You can bet my fanny I’ll be hitting the gym and working out hard tomorrow.  Sorry I had to get that off my chest!  That was so wrong!  I should have went to Panera Bread!  Do you ever do things like that?

As you can see from today’s recipe, it’ s not a huge bad for you burger, but it’s the dinner I had the other night.  There is nothing wrong with eating breakfast for dinner!    I just wish my Husband liked to do that more often.  But with this meal I served him some bacon, so he was happy!!  This is my Baked Eggs with Asparagus, Tomatoes and Dill.

The combination of tomato and asparagus is simply wonderful and to boot I added some fresh dill, which made it all the better.  For some odd reason in my CSA box last week, they gave me 4 asparagus spears.  How can I serve anyone dinner with 4 spears?  What do you do with that?  So that is when I thought of putting them into eggs.  Perfect!!  To make the asparagus soft, I cooked them in some water in the microwave for about a minute before baking them.  It worked out like a charm!  They turned bright green and were soft, but too soft.

For the eggs I used 3/4 cups egg substitute.  I like the brand Redi-Egg, which I buy at Trader Joe’s.  Add some milk, scallions, onion and garlic powder and poured over my vegetables.  Baked it in the oven for 30 minutes and it turned out light and fluffy!  Oh and of course I added some lite mozzarella cheese on top.  You can use any kind of cheese you like, but I kind of have a thing for mozzarella.

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Asparagus,Tomato and Dill Egg Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 10 oz serving size

Serving Size: 1

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

Ingredients

1. 1 cup (100 grams) asparagus, fresh, diced or split down the middle
2. 1/2 cup (44 grams) cherry tomatoes, cut in half
3. 2 tbsp. scallions
4. 3/4 cup egg substitute or three eggs
5. 2 tbsp. milk, non-fat
6. 1/2 tbsp. dill, fresh, chopped fine
7. 1 dash onion powder
8. 1 dash garlic powder
9. 1 dash of black pepper
10. 1/2 oz mozzarella lite cheese, shredded
11. cooking spray

Instructions

1. Preheat oven to 350 F
2. In a 10 oz ramekin or oven safe baking dish, spray with cooking spray.
3. 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.
4. Add asparagus, tomatoes and scallions into prepared baking dish.
5. In a small bowl add egg, milk and seasonings. Stir until combined.
6. Pour egg mixture over vegetables and top with cheese.
7. Bake for 30 minutes or until center of eggs is firm.

Notes

Calories for the whole recipe: 149.5, Fat: 1.8, Cholesterol: 5.3, Sodium: 408, Potassium: 370, Carbs: 7.3, Fiber: 2.6, Sugar: .07, Protein: 23.6

2.5

http://www.peanutbutterandpeppers.com/2013/05/09/asparagustomato-and-dill-egg-bake/

I like making egg bakes because you can add anything you like to them.  I served these at Christmas time and they were a hit.  My whole family said they never had baked eggs.  I’m like what?  I make them all of the time, but I make them for me, because when I say baked eggs, I get the ugh look.  Trust me, if you like quiche or frittatas you will love baked eggs!  What I did at Christmas time, was I let everyone fill their own ramekins with whatever filling these preferred.   They loved that idea!  Little Jenny had all cheese, my husband had bacon, cheese and mushrooms and Jenny’s boyfriend had his like mine, with onions, peppers and cooked chicken sausage.  I am sharing with you this recipe today because I thought it would be great to serve on Mother’s Day for breakfast or brunch.  Have a make your own egg bake bar!  It’s fun and you can set it up all cute!  That way everyone gets what they like!

Well my Peeps, I think I blabbed long enough!  I think I’m going to do some sit-up and some arm exercises before bed.  I need to burn a little bit of this hamburger off!  :)

Have a great day!

Toodles,

Jennifer

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