YIELD Makes 6 servings

INGREDIENTS

1/4 cup fat-free reduced-sodium chicken broth
3 cups chopped stemmed kale or spinach
3/4 cup chopped onion
1‑1/2 cups fat-free frozen hash brown potatoes
1 cup cholesterol-free egg substitute
1/2 cup fat-free half-and-half
1/2 cup fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch grated nutmeg
1 cup shredded reduced-fat Cheddar cheese
1/2 red bell pepper, cut into thin strips

PREPARATION:

  1. Preheat oven to 325°F. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
  2. Heat chicken broth in medium saucepan over low heat until hot. Add kale and onion. Cover and cook over low heat 8 minutes or until kale is tender, stirring occasionally. Add potatoes; cook and stir until just thawed.
  3. Combine egg substitute, half-and-half, milk, salt, black pepper and nutmeg in large bowl. Stir in vegetable mixture and cheese.
  4. Spoon mixture into prepared pie plate. Arrange bell pepper decoratively on top. Bake 45 minutes or until set and golden brown. Let stand 5 minutes before serving.
This recipe appears in: Vegetarian
NUTRITIONAL INFORMATION:
Fiber 1 g
Carbohydrate 9 g
Cholesterol 15 mg
Saturated Fat 3 g
Total Fat 4 g
Calories from Fat 29 %
Calories 123
Protein 13 g
Sodium 287 mg
DIETARY EXCHANGE:
Vegetable 1
Starch 1/2
Meat 1
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