1 spray(s) cooking spray
2 slice(s) white bread, cubed
1/4 cup(s) low-fat Swiss cheese, shredded
1 tsp reduced-calorie margarine
1/2 cup(s) carrot(s), baby, sliced
1/2 cup(s) mushroom(s), sliced
1 medium onion(s), chopped
1 medium garlic clove(s), chopped
1 large tomato(es), chopped
1/2 cup(s) asparagus, tips
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 cup(s) fat-free egg substitute
3/4 cup(s) fat-free skim milk
• Preheat oven to 375°F.
• Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside.
• Melt margarine in a nonstick skillet over medium heat. Sauté carrots, mushrooms, onion and garlic until tender, about 3 to 5 minutes. Stir in tomato and asparagus and cook 2 minutes more. Season to taste with salt and pepper; spoon vegetable mixture over cheese.
• Combine egg substitute and milk in a small bowl; pour over vegetable mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Yields about 1 1/2 cups per serving.