Torta of Asparagus, Carrots and Zucchini

Description
This dish of vegetables baked in an egg and cheese mixture is perfect for a spring brunch, light lunch or even dinner. The torta can be served hot or at room temperature, accompanied by a simple green salad.
 * Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Original recipe
 * Serves 4

Ingredients

 * 3 tablespoons extra virgin olive oil, divided
 * ½ cup grated carrots
 * 1 cup chopped zucchini
 * ½ pound (about ½ bunch) asparagus, woody ends snapped off and discarded, spears sliced into ½-inch pieces
 * 4 large eggs
 * 2 cloves garlic, finely chopped
 * ½ cup freshly grated Parmesan or romano cheese
 * ½ cup dry bread crumbs
 * ¼ teaspoon sea salt
 * freshly ground black pepper, to taste
 * 1 tablespoon chopped fresh flat-leaf parsley

Directions

 * 1) Preheat oven to 350°F.
 * 2) Oil the bottom and sides of an 8-inch-square baking dish with a tablespoon of the olive oil and set aside.
 * 3) Heat remaining 2 tablespoons olive oil in a large skillet.
 * 4) Add carrots and zucchini and cook, stirring often, until the vegetables are fragrant and starting to brown, about 5 minutes.
 * 5) Add asparagus and cook for 3 to 5 more minutes, until asparagus is starting to become tender.
 * 6) Transfer vegetables to a large bowl.
 * 7) In another bowl, whisk eggs with garlic, cheese and bread crumbs.
 * 8) Whisk in salt, pepper and parsley.
 * 9) Pour egg mixture over the vegetables and stir to combine.
 * 10) Pour into prepared baking dish and bake for 30 to 35 minutes or until firm.

Nutritional information
Per serving:
 * (About 6.5oz/185g-wt.): 280 calories (170 from fat) | 19g total fat | 5g saturated fat | 14g protein | 17g total carbohydrate (3g dietary fiber, 3g sugar) | 225mg cholesterol | 480mg sodium