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.
This recipe appears in: Vegetarian
|Saturated Fat||3 g|
|Total Fat||4 g|
|Calories from Fat||29 %|
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