Ingredients

• 8 Ounces Asparagus, Cut into 1-inch Pieces
• 4 Ounces Cherry or Grape Tomatoes, Halved
• 8 Eggs
• 1 Cup Cottage Cheese
• ¼ Cup Red Onion, Finely Chopped
• 1 Tablespoon Gluten Free Flour
• 2 Tablespoons Rosemary, Fresh and Snipped
• 2 Teaspoons Black Pepper
• ¼ Teaspoon Asiago Cheese, Finely Shredded
• ¼ Cup EVOO
• Fresh Rosemary Sprigs

Directions

1. Pre-heat oven to 400°F.
2. Arrange asparagus and tomatoes, cut sides up, in a single layer in a baking pan.
3. Coat vegetables with EVOO.
4. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside.
5. Reduce oven temperature to 375°F.
6. In a large bowl combine egg, cottage cheese, red onion, flour, snipped rosemary, and pepper.
7. Stir in asparagus and tomatoes.
8. Coat a 9-inch deep-dish pie plate with EVOO.
9. Pour egg mixture into the prepared pie plate.
10. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese.
11. If desired, garnish with rosemary sprigs.