ROASTED TOMATO AND ASPARAGUS CRUSTLESS QUICHE

8-oz asparagus, cut into 1-inch pieces

4-oz cherry tomatoes or grape tomatoes, halved

2 cups refrigerated or frozen egg product, thawed (or 8 eggs, lightly beaten)

1 cup fat-free cottage cheese

1/4 cup finely chopped red onion

2 tbsp flour

2 tsp snipped fresh rosemary

1/4 tsp black pepper

1/4 cup finely shredded Asiago cheese

Preheat oven 400-degrees.

Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15X10-inch baking pan. Cook with nonstick cooking spray. Roast, uncovered, for 10 to 12 minutes or until tomatoes are soft. Set aside, allow to cool.

Reduce oven temp to 375-degrees. In a large bowl, combine egg, cottage cheese, onion, flour, rosemary, and pepper. Stir in asparagus and tomatoes.

Coat a 9-inch deep-dish pie plate with cooking spray. Pour egg mixture into pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near center comes out clean. Sprinkle with Asiago cheese and additional snipped fresh rosemary, if desired. Serve immediately. 

Yield: 12 servings

Per serving: 157 calories, 2g (sat) fat, 10 mg cholesterol, 537 mg sodium, 11g carbs (1g fiber, 3g sugars), 21g protein

Diabetic exchanges: 1 vegetable, .5 starch, 2.5 lean meat

BH&G file photo of this recipe