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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a low chloresterol filling that goes well with a potato crust, such as Potato Crust. Ingredients:
1 cup fresh broccoli florets |
1 cup fresh mushrooms, slices |
1/3 cup chopped bell pepper |
1/4 cup chopped onion |
2 tablespoons chopped green chilies |
1 cup low fat cottage cheese |
1/3 cup egg substitute |
1/4 cup uncooked unprocessed oat bran |
1/4 teaspoon dry mustard |
1/4 teaspoon paprika |
1/2 cup shredded swiss cheese |
1 egg white |
1/4 teaspoon cream of tartar |
Directions:
1. steam brocolli and next 4 ingredients for about 5 minutes, or until tender-crisp.
2. In a blender, place cottage cheese, egg substitute, oat bran, dry mustard and paprika; process until smooth.
3. Pour mixture over cooked vegetables.
4. Add shredded cheese and stir.
5. Beat egg white with cream of tartar (at room temperature) at high speed of an electric mixer until stiff peaks form.
6. Fold egg mixtures into vegetable-cheese mixture.
7. Spoon into a potato crust.
8. Bake at 325 degrees F, for 45 minutes, or until top is golden.
9. Let stand 10 minutes before cutting into wedges to serve.
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