Nutrition per serving may change if servings are adjusted.
8 ounces asparagus, cut into 1-inch pieces
4 ounces 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
¼ cup finely chopped red onion
2 tablespoons flour
2 teaspoons chopped fresh rosemary
¼ teaspoon ground pepper
¼ cup finely grated Asiago cheese (1 ounce)
Preheat oven to 400°F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.
Reduce oven temperature to 375°F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.
Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.