Ingredients:
2 cups sliced mushrooms
1 tbs minced shallot
3 whole eggs
2 egg whites
1/2 cup soy creamer
3/4 cup non-fat milk
1/2 cup shredded sharp cheddar cheese
3 slices bacon, cooked, drained, and chopped (optional)
1/2 tsp grated nutmeg
1 whole wheat pie crust in a 9" pie plate
Directions:
Preheat oven to 350 degrees. Place mushrooms and shallot into a microwave safe container, and microwave for 2 minutes, until soft. Drain off excess liquid. Warm soy creamer and non-fat milk in microwave for 30 seconds. Mix eggs and egg whites in a bowl. Add creamer and milk, along with cooked vegetables to egg mixture. Scatter cheese on bottom of pie crust. If using bacon, sprinkle it over the cheese. Pour milk and vegetables over cheese. Grate nutmeg on top of pie. Bake in a 350 degree oven for 30 to 40 minutes. Top will be firm, but will still jiggle when removed from oven. Let sit for an additional 10 minutes before cutting into pie. Cut pie and serve.
Stealthy Cooking Tip: Other vegetables that I've used successfully include spinach, broccoli, asparagus, onions, and leeks. I've also used lean ham pieces instead of bacon. Whichever kind of vegetable you decide to use, make sure to drain the excess liquid after steaming in the microwave.
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