Roasted Tomato & Asparagus Crustless Quiche

Preheat oven to 400 degrees 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 degrees 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.