6 Servings 45 min Cook
3 Tbsp chopped Shallots
1 Tbsp Garlic
2 Tsp Smart Balance Light Buttery Spread
2 Breast, bone removed Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Spray , about 1/3 second Pam Cooking Spray
1 Cup flowerets Broccoli
1 1/3 Cup, sliced Zucchini
1 Cup, sliced Squash
1 Small Red Bell Pepper
12 Spear, medium (5-1/4" to 7" long) Asparagus
1 Cup Nonfat Milk
5 Extra large Egg
1 Egg white (separated from yolk) Egg White
1 Cup Parmesan Cheese
Preheat oven to 350 degrees F.
Chop vegetables and chicken; set aside.
In a small pan over medium-low heat, sauté shallots, garlic, and butter until soft, about 3 minutes.
Sprinkle chopped chicken with salt and pepper to taste.
Add chicken to pan with shallots and garlic and cook for an additional 8-10 minutes or until chicken is done and slightly browned.
Spray a 9” round deep casserole dish with cooking spray.
Place all vegetables and chicken with shallots into the prepared dish.
Whisk together milk, eggs, and Parmesan cheese, and pour over contents in the dish.
Bake for 20-30 minutes, or until eggs are set in the center but not brown.