1 Cup small red potatoes, cut into 1/2 inch pieces
1 small bunch asparagus, trimmed and cut into one inch pieces
1 Cup carrots, sliced
1/2 cup fresh or frozen peas, thawed
2 scallions, diced
6 large eggs
1 Cup light cream
1 Cup shredded cheddar cheese
1 Tbsp. Tabasco sauce
1/2 tsp salt
Instructions
Preheat to 350 deg. Grease 9 X 9 inch baking dish (1-1/2 quart). Cook potatoes and carrots in boiling, salted water for 5 minutes, or until just tender. Remove to bowl or strainer with slotted spoon. Then cook asparagus in same water for 2 minutes. Drain vegetables well.
Beat eggs, cream, cheese, peas, scallions, Tabasco and salt in large bowl. Add cooked vegetables and mix well. Pour mixture into baking dish and bake for 40 minutes, until mixture is puffed and eggs are set.
278 calories per serving, 18 grams fat, 62% calories from fat.
429 mg. sodium, 2.5 grams fiber.
Originally Submitted
6/15/2010
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