3/4 c Lowfat cottage cheese
8 oz Carton, frozen egg
Substitute, thawed 1/3 c Skim milk
2 tb Chopped fresh basil
1/4 ts Freshly ground pepper
1 tb Olive oil
1 1/2 c Peeled, diced potatoes
1/2 c Sliced green onions
10 oz Package frozen chopped
Broccoli, thawed and Well drained 1/2 c Chopped sweet red
pepper
Vegetable cooking spray Place cottage cheese in container of an
electric blender or food processor, top with cover and process
until smooth. Add egg substitute, milk, basil and pepper; process
until smooth. Set aside. Pour oil in a large nonstick skillet;
place of medium heat until hot. Add potatoes and green onions;
saute 10 minutes. Add broccoli and red pepper; saute an additional
4 minutes or until vegetables are crisp-tender. Place vegetable
mixture in a 10-inch quiche dish that has been coated with cooking
spray. Pour egg substitute mixture over vegetables. Bake at 350F
for 50 minutes or until set. Let stand 10 minutes before slicing
into wedges.
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