Veggie Tart With Potato Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a low cal meal.. perfect for breakfast or for brunch...Its from the Pictue perfect Weightloss Cookbook Ingredients:
crust |
1 pound frozen hash brown potatoes. thawed |
3 scallions, chopped |
1/2 cup liquid egg substitute |
1 teaspoon finely chopped fresh tthyme |
1/4 teaspoon salt |
filling |
1 small zucchini, chopped |
1 clove garlic, minced |
2 slices canadian bacon, chopped |
2 cups packed spinach leaves, chopped coarsely |
1 small tomato, cored and chopped |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3/4 cup liquid egg substitute |
1/4 cup shredded cheddar cheese |
Directions:
1. To make the crust:
2. Preheat oven to 350 degrees; coat a 9 inch pie plate or tart pan with removeable bottom with cooking spray.
3. In medium bowl, combine the potatoes, scallions, egg mixture, thyme, and salt.
4. Press the mixture onto the bottom and up the side of the prepared dish.
5. Bake for 30 minutes, or until firm to the touch; cool on a rack
6. To make the filling
7. Heat a medium nonstick skillet coated with cooking spray over medium heat.
8. Add the zucchini and garlic and cook, stirring for 2 minutes, or until tender.
9. Add the Canadian bacon, spinach, tomato, salt and pepper and cook for 5 minutes, stirring frequently.
10. Spincah should be wilted and the liquid evaporated.
11. Remove from heat and cool.
12. Stir in egg substitute.
13. Pour this mixture into the crust.
14. Sprinkle with the cheese and bake for 25 minutes or until the filling is set and the crust is golden brown.
|
|