1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
1/2 cup 1% low-fat milk
1/2 cup (4 ounces) garlic and herbs reduced-fat soft spreadable cheese (such as rondele)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
How to Make It
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.
Combine squash mixture, rice, and chives in a large bowl; spoon into a 9-inch pie plate coated with cooking spray. Combine milk and remaining ingredients; stir well with a whisk. Pour over squash mixture. Bake at 350° for 45 minutes or until center is set.