Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.37 Kcal (550 kJ) | ||
| Calories from fat | 10.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 1% | |
| Sodium | 337.97mg | 14% | |
| Potassium | 514.14mg | 11% | |
| Total Carbs | 17.78g | 6% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.6mg | 15% | |
| Calcium | 325.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 51.05 Kcal (214 kJ) | ||
| Calories from fat | 4.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Cholesterol | 1.6mg | 1% | |
| Sodium | 131.34mg | 14% | |
| Potassium | 199.8mg | 11% | |
| Total Carbs | 6.91g | 6% | |
| Sugars | 3.4g | 35% | |
| Dietary Fiber | 1.4g | 14% | |
| Protein | 4.86g | 25% | |
| Vitamin C | 4.5mg | 19% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 15% | |
| Calcium | 126.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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