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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spring Vegetable Terrine

Source: dLife

A light asparagus and pea egg custard.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	204.2

Total Carbs	27.9 g

Dietary Fiber	7.7 g

Sugars	12.2 g

Total Fat	3.7 g

Saturated Fat	0.7 g

Unsaturated Fat	1.0 g

Potassium	839.9 mg

Protein	15.5 g

Sodium	201.3 mg

Dietary Exchanges 3.7 Fat, 2.2 Vegetables, 0.6 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Heat a cooking spray coated frying pan over medium heat. Cook onions, bell pepper, and garlic 5 minutes or until soft.
Mix in asparagus and peas, reserve.
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.
Stir half the mixture into the egg product and whisk that mixture back into the half and half; whisk egg product back into pot.
Cover the bottom of a loaf pan with parchment paper and coat with cooking spray.
Mix together vegetables and half and half mixture and spoon into pan.
Bake 40 minutes or until knife inserted comes out clean.
Let rest 10 minutes before taking out of pan.
Flip loaf pan over onto a serving platter and slice into pieces.