Impossible Garden Pie

SUBMITTED BY: Barbara Gigliotti

"Fresh asparagus and other spring garden vegetables crop up in this light and flavorful egg dish shared by Barbara Gigliotti from Ocala, Florida. The biscuit mix in this 'impossible' pie settles to the bottom during baking to create a cheesy crust."

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups fresh asparagus, cut into 1-inch pieces
1 1/2 cups chopped fresh tomatoes
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup reduced-fat biscuit/baking mix
3 eggs
1 1/2 cups fat-free milk

DIRECTIONS

In a bowl, combine the first seven ingredients. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with cheese. In another bowl, whisk the biscuit mix, eggs and milk until smooth; pour over cheese. Bake, uncovered, at 400 degrees F for 30-35 minutes or until set and a thermometer inserted near the center reads 160 degrees F. Let stand for 5 minutes before cutting.

FOOTNOTE

Nutritional Analysis: One serving equals 221 calories, 9 g fat (4 g saturated fat), 124 mg cholesterol, 553 mg sodium, 20 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.