Ingredients
1/2 cup chopped leek (white portion only)1/2 cup cut fresh asparagus (1-inch pieces)2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper1 cup sliced fresh mushrooms1 cup shredded Asiago cheese4 eggs1 cup egg substitute1/4 cup fat-free milk1 tablespoon snipped fresh dill or 1 teaspoon dill weed1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
Preparation
In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°.
Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
