Vegetarian Asparagus-Zucchini Egg Bake Recipe | :ratio

Name: Vegetarian Asparagus-Zucchini Egg Bake Recipe | :ratio
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); 10 large eggs or 8 extra-large eggs; 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)

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Discover our Vegetarian Asparagus-Zucchini Egg Bake recipe at :ratio. Our recipes have a careful balance of macros to fit into your diet and lifestyle.

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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)
10 large eggs or 8 extra-large eggs
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)