| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | 1 | Servings | |
INGREDIENTS
| 1 | lb | Summer squash, chopped |
| about 2 med. | ||
| 1/2 | Onion, thinly sliced | |
| Egg substitute equivalent to | ||
| 4 eggs I used Egg | ||
| Beaters | ||
| 1 | c | Grated fatfree cheese |
| cheddar is nice or | ||
| Swiss | ||
| for a milder flavor up | ||
| to | ||
| 2/ – 2 | ||
| 1/2 | t | Oregano |
| 1/2 | t | Basil |
| Salt and pepper to taste |
INSTRUCTIONS
Steam squash and onion about 15 minutes. Do not oversteam. Drain well. Meanwhile beat eggs; add grated cheese, oregano, basil, salt and pepper. Mash squash, don't puree as chunks are good; add to eggs. Pour into a Pam sprayed baking dish and bake covered in 325-350F oven until set - 30 to 40 minutes. Serves 4. VARIATION: Add tofu or any leftover cut up food. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Jul 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 39.5mg
Potassium: 1301mg
Carbohydrates: 20.7g
Fiber: 6.2g
Sugar: 14g
Protein: 6.4g