Prep Time: 15 Mins
Cook Time: 50 Mins
Makes: 6 Servings
Nonstick cooking spray
6 large eggs
1/2 cup buttermilk baking mix
3/4 cup fat free half-and-half
2 cans (6 ounces each) crab meat, well drained
1 cup crisp-tender cooked fresh asparagus, cut into 2-inch pieces
1 cup shredded Swiss cheese
1 tablespoon dried minced onions
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with cooking spray, set aside. Beat eggs with a wire whisk in medium bowl. Combine baking mix and half-and-half in a small bowl. Add flour mixture to eggs, mixing until smooth. Stir in crab, asparagus, cheese and seasonings. Pour mixture into prepared pie plate. Bake 45 to 50 minutes or until center is set. Cool on wire rack 15 minutes before cutting into wedges to serve.
Substitute canned white tuna for the crab, and Cheddar cheese for the Swiss.