Asparagus,Tomato and Dill Egg Bake
Prep time
Cook time
Total time
Light, fluffy cheesy baked eggs filled with asparagus, tomatoes, scallions and fresh dill.
Serves: 1 10 oz serving size
  • 1 cup (100 grams) asparagus, fresh, diced or split down the middle
  • ½ cup (44 grams) cherry tomatoes, cut in half
  • 2 tbsp. scallions
  • ¾ cup egg substitute or three eggs
  • 2 tbsp. milk, non-fat
  • ½ tbsp. dill, fresh, chopped fine
  • 1 dash onion powder
  • 1 dash garlic powder
  • 1 dash of black pepper
  • ½ oz mozzarella lite cheese, shredded
  • cooking spray
  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.
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
Nutrition Information
Serving size: 1
Recipe by Peanut Butter and Peppers at