Ingredients

4 eggs, lightly beaten
1 ¼ cups low fat milk
¼ teaspoon salt
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp fresh sage
½ cup low fat cottage cheese
2 cups shredded cooked turkey
4 cups multi-grain bread cubes
1 tsp canola oil
1/3 cup red onion, thin wedges
¾ cup red sweet pepper
1 cup asparagus, cut into 1-inch pieces



Method  

1.  In a large skillet, cook the sweet pepper, asparagus and onion on oil for about 4 minutes over               medium heat. Remove from the pan once crisp and tender.

2.  Coat a 2-quart square baking dish with oil and spread half of the bread cubes on the bottom of the       dish. Layer next with the asparagus mixture, herbs, salt and cottage cheese. Top with the                     remaining bread cubes.

3.  In a mixing bowl, mix together the milk and eggs. Pour evenly over the dish. Cover and chill for         2 to 24 hours.

4.  Take out the cover from the dish and bake for 60 minutes in a 325 degrees Fahrenheit oven.

5.  Take out from the oven and cool before serving.