This dish of vegetables baked in an egg and cheese mixture is perfect for a spring brunch, light lunch or even dinner. The torta can be served hot or at room temperature, accompanied by a simple green salad.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Oil the bottom and sides of an 8-inch baking dish with 1 tablespoon of the oil; set aside.
Heat remaining 2 tablespoons oil in a large skillet over medium heat.
Add carrot and zucchini and cook, stirring often, until fragrant and starting to brown, about 5 minutes.
Add asparagus and cook until asparagus begins to soften, about 4 minutes.
Transfer vegetables to a large bowl and set aside.
In a second large bowl, whisk together eggs, garlic, cheese, bread crumbs, salt, pepper and parsley.
Pour egg mixture over the vegetable mixture and stir to combine.
Pour into prepared baking dish and bake until firm, 30 to 35 minutes.
Set aside to cool briefly, then slice and serve.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.