1 (10 oz.) pkg. frozen chopped broccoli or chopped spinach or 1 (8 oz.) pkg. frozen asparagus spears, cooked and drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. butter, melted
2 eggs
1 tomato, peeled and thinly sliced
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/4 inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, butter and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 35 minutes. Cool 5 minutes.