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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Another great recipe from FIRST magazine! Ingredients:
8 sheets frozen phyllo dough, thawed |
1/2 cup low-fat cheddar cheese |
1 (16 ounce) package frozen mixed vegetables, thawed |
2 eggs |
1 cup low-fat milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup low fat shredded cheddar cheese |
Directions:
1. Heat oven to 350°F Coat 9 inch fluted tart pan with removable bottom with cooking spray.
2. Using 8 sheets of phyllo dough, spray one sheet with cooking spray.
3. Arrange on bottom and up sides of pan.
4. Repeat, covering pan and rolling dough up and over sides.
5. Set pan on jelly-roll pan.
6. Sprinkle 1/3 cup of cheese over phyllo.
7. Add vegetables.
8. In bowl, beat eggs, milk, salt and pepper; pour over vegetables.
9. Top with 1/3 cup cheese.
10. Bake 45 minutes.
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