Source: dLife

A light asparagus and pea egg custard.

Servings

1 cooking spray
0.33 cup fresh chopped green onion
1 medium bell peppers , finely chopped
2 medium garlic cloves , minced
1.5 lb fresh asparagus , cut into 1 inch pieces
10 oz Peas, green, frozen, 10oz package , thawed
1 cup fat free half and half
2 tbsp white all purpose flour
1 tbsp Margarine, 80% fat, unsalted
0.75 tsp tarragon, leaves, ground
0.25 tsp ground allspice
0.5 tsp black pepper
1 cup Egg Substitute, Better 'N Eggs, frozen

1 Preheat oven to 350 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Cook onions, bell pepper, and garlic 5 minutes or until soft.
3 Mix in asparagus and peas, reserve.
4 Combine half and half and flour and whisk until there are no lumps in a pot. Let boil, continually whisking 1 minute or until thick.
5 Stir half the mixture into the egg product and whisk that mixture back into the half and half; whisk egg product back into pot.
6 Cover the bottom of a loaf pan with parchment paper and coat with cooking spray.
7 Mix together vegetables and half and half mixture and spoon into pan.
8 Bake 40 minutes or until knife inserted comes out clean.
9 Let rest 10 minutes before taking out of pan.
10 Flip loaf pan over onto a serving platter and slice into pieces.

Use any spring or summer vegetables to create this delicate egg custard loaf.