4asparagus spears (trimmed and cut diagonally into 1-inch pieces)
4fresh mushrooms (thinly sliced)
1⁄2teaspoondried tarragon (I used 1 1/2 tsp fresh)
3largeeggs
1⁄3cupwhole milk or 1/3cuphalf-and-half
2ounces less fat Philadelphia Cream Cheese (softened)
1⁄3cupbaking mix (like Bisquick)
salt and pepper, to taste
12grape tomatoes, cut in half
NUTRITION INFO
Serving Size: 1 (334) g
Servings Per Recipe:2
Calories: 354.6
Calories from Fat 196 g56 %
Total Fat 21.9 g33 %
Saturated Fat 9.5 g47 %
Cholesterol 314.7 mg 104 %
Sodium 442.2 mg 18 %
Total Carbohydrate23.7 g 7 %
Dietary Fiber 2.7 g10 %
Sugars 9.5 g38 %
Protein 16.9 g 33 %
DIRECTIONS
1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it – it’s a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.
