Look for jars of roasted red bell peppers in either the produce section of the supermarket or on the shelves near the olives, pickles, and other condiments.
1 cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons reduced-calorie margarine, melted
1 tablespoon Dijon mustard
1/8 teaspoon hot sauce
1 cup fat-free cottage cheese
6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup canned chopped green chiles
1/4 cup chopped drained roasted red bell pepper
1 tablespoon grated fresh Parmesan cheese
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a bowl, stirring well with a wire whisk. Stir in cottage cheese, Monterey Jack cheese, green chiles, and roasted red bell pepper. Pour mixture into a 9-inch pie plate coated with cooking spray; sprinkle with Parmesan cheese.
Bake at 350° for 30 to 32 minutes or until set. Let stand 10 minutes before cutting into wedges.