YIELD Makes 6 servings
|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 black pepper|
|Pinch grated nutmeg|
|1||cup shredded reduced-fat Cheddar cheese|
|1/2||red bell pepper, cut into thin strips|
- Preheat oven to 325°F. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
- 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.
- Combine egg substitute, half-and-half, milk, salt, black pepper and nutmeg in large bowl. Stir in vegetable mixture and cheese.
- 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.
|Saturated Fat||3 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
You Might Also Like
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Learn how to cook lamb the right way, including the best garnish to choose based on the rest of your meal.