| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 2 |
ts |
Minced garlic |
| 1 |
|
Chopped Jalapeno |
| 1 1/2 |
lb |
Zucchini – cut into 1/4 circles |
| 1/2 |
c |
Chopped red bell pepper |
| 1/4 |
ts |
Basil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
|
Egg |
| 2 |
|
Egg whites |
| 1 |
c |
Nonfat cottage cheese |
|
|
Pam spray |
| 1 |
tb |
Grated Parmesan |
INSTRUCTIONS
Date: Wed, 12 Jun 1996 11:52:03 -0700
From: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
Out of "C'mon America Let's Eat!" by Susan Powter -- BTW I love this book!
Preheat oven to 350 F. Heat oil in a nonstck pan. Saute onion, garlic and
jalapeno until onion is soft. Add 2 T of water if too dry. Add zucchini
and red pepper, cook until zucchini is tender but still firm. Add
seasonings and set aside.
Mix eggs and cottage cheese.
Spray a 10 inch pie plate with Pam. Place the vegetables mixture in the
bottom and cover with the egg and cheese mixture. Sprinkle with Parmesan.
Bake for 30 minutes or until a knife inserted in the center comes out
clean. 4 servings 122 calories 3.18g fat 0.903g sat fat
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”