I am forever in search of new ways to combine tomato and basil. This is another easy way to capture the fantastic taste. This dish transcends mealtime - you can easily serve this for dinner and eat the leftovers of breakfast. It would be equally as appealing for breakfast or brunch. I'm already thinking about the yummy breakfast sandwich that I will have waiting for me tomorrow morning...
Modified from An Edible Mosiac
(Yield: 4 servings)
1/3 lb spaghetti
1 bunch fresh asparagus
1.5 c egg substitute (such as Egg Beaters - equivalent to 6 large eggs)
1/2 c low-fat cottage cheese (I used chive flavored - sooo good!)
1/4 c fat free milk
3 oz Gruyère cheese, shredded
1/2 c tomatoes, seeded and chopped (I used campari)
Salt and pepper
1 teaspoon crushed red pepper
4 links turkey breakfast sausage, chopped (such as Jimmy Dean)
1 4oz can of diced green chilies, drained
1/4 cup fresh basil, chopped
1. Roasted Asparagus: Preheat the oven to 425F. Cut off the tough ends and arrange the asparagus in a single layer on a baking sheet. Lightly spray with cooking spray and sprinkle with salt and pepper (or vegetable seasoning), then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper. Bake for 8-10 minutes, giving the pan a shake halfway through cooking. The asparagus is done when it’s golden brown in places and fork-tender. Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).
2. Pasta: Prepare the spaghetti to al dente according to the package directions.
3. Coat the bottom of an oven-safe casserole dish with cooking spray. Spread the spaghetti on the bottom of the pan. Broil the pasta for 8 minutes until slightly crisp.
4. In a blender or food processor, process the cottage cheese and milk until smooth. Pulse in the eggs, crushed red pepper, green chilies, and a pinch of salt and pepper until combined.
5. Turn the oven down to 350F. Sprinkle the asparagus and turkey sausage on top of the spaghetti. Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato pieces on top, pressing them down slightly. Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.
6. Sprinkle fresh basil on top and serve with hot sauce or salsa.