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Ingredients

•   Nonstick cooking spray
• 12 ounces  fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
• 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)
• 2 cups  refrigerated or frozen egg product, thawed, or 8 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  all-purpose flour
• 3 to 4 tablespoons  finely shredded Parmesan cheese
•   Fresh dill sprigs (optional)

Description

Crisp-tender Asparagus And Zucchini Bring Color To This Crowd-pleasing Breakfast Casserole. Each Serving Only Has 84 Calories And 2 Grams Of Fat.

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