Vegetable-Cheese Pie

recipe

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 201
Caloriesfromfat 0.0 %
Fat 5.7 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.9 g
Carbohydrate 21.3 g
Fiber 0.9 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 603 mg
Calcium 0.0 mg

Ingredients

4 1/2 cups frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/4 cup finely chopped green bell pepper
1/4 cup chopped tomato
3 tablespoons finely chopped onion
3/4 cup fat-free milk
3/4 cup egg substitute
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pie plate coated with cooking spray.

Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.

Let stand 10 minutes before cutting into wedges.

Tip: Keep a bag of shredded potatoes and a carton of egg substitute in the freezer so you can whip up this pie for a casual brunch or lunch. Vary the vegetables depending on what you have on hand.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

July 2010
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