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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Elegant and low calorie breakfast dish. Ingredients:
6 ounces crabmeat |
12 ounces asparagus |
1/2 cup onion, chopped |
4 ounces monterey jack cheese |
1/4 cup parmesan cheese |
1/2 cup whole wheat flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons butter |
1 cups skim milk |
4 eggs |
Directions:
1. Preheat oven to 350. Lightly grease a 10-inch pie plate.
2. Steam the asparagus for ten minutes, cool and drain. Saute the onion in cooking spray until translucent and cool.
3. Layer crabmeat, asparagus and onion in prepared pie plate. Top with cheese and season with pepper.
4. Combine flour, baking powder and salt in a large bowl. Cut in butter with a pastry blender. Add milk and eggs, stir until blended. Pour over crab and vegetables.
5. Bake about 30 minutes or until filling is puffed and nicely browned. Serve hot.
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