This dish is perfect for hectic weeknights—you can sub in any cheese or veggie you have on hand and it will turn out just as nicely. Feel free to add any other preferred ingredients to make this dish a family-favorite.
Ready In: 30 mins
Prep: 5 mins
Cook: 25 mins
Yields: 8 Slices
- 4 eggs
- 2 egg whites
- 3/4 c Stonyfield Organic Whole Milk
- 3/4 c Stonyfield Organic Greek Plain Nonfat Yogurt
- 1 c shredded Gruyere
- 3/4 t salt
- 1/4 t black pepper
- 3 T unsalted butter
- 1 clove garlic (minced)
- 1 small onion (finely chopped)
- 1 lb asparagus (washed, trimmed and cut into 1/4-inch-thick slices, tips left intact)
- 5 slices wheat bread (cut into 1-inch squares)
Heat oven to 425°. In a large bowl, whisk together eggs, egg whites, milk, yogurt, Gruyere, 1/2 teaspoon of the salt and the pepper; set aside.
Heat butter in a large nonstick oven-safe skillet over medium-high heat. Add garlic, onion, asparagus and remaining 1/4 teaspoon salt to pan and cook 4 minutes or until softened. Increase heat to high and add bread to pan and cook, stirring often, for 5 minutes or until lightly toasted.
Remove pan from heat and pour in egg mixture, pressing down to ensure bread is submerged. Bake for about 14 minutes or until set and internal temperature measures 160°; serve immediately.