This recipe calls for spring asparagus, sun-dried tomatoes, and fresh basil. When you only need a small amount of fresh herbs like basil, buy fresh herbs in the tube at the grocery store. They last for 3 months in the refrigerator and are sure to come in handy.
Prep Time: 10 minutes
Serving Size: 1/6 of recipe
6 4-ounce ramekins (or a muffin tin if you don’t have ramekins)
1 teaspoon olive oil
1 bunch asparagus (2 cups chopped)
2 tablespoons chopped sundried tomatoes (not packed in oil)
1 tablespoon chopped fresh basil
16 ounces egg substitute
¼ cup skim milk
1 tablespoon flour
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
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