| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-fat, Low-cal | 2 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 2 | tb | Bran, unprocessed |
| 1/4 | ts | Dill weed |
| 1/2 | ts | Onion powder |
| 2 | tb | Water |
| 4 | oz | Tofu |
| 1 | Egg | |
| 3/4 | c | Asparagus or Spinach,cooked |
| 3 | tb | Mushrooms, cooked |
| 1 | tb | Onion or gr. onion, cooked |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Molly McButter |
INSTRUCTIONS
CRUST FILLING To prepare crust: Beat egg with 2 T water, dill weed, onion powder, and add 2 T bran. Allow to stand at least 10 minutes. Pour into bottom of nonstick cake pan. To prepare filling: Blend tofu, egg, and 3/4 cup of cooked vegetable with enough water to process. Blend for at least 3 minutes or until completely smooth. To assemble: Pour tofu-egg mixture into center of the bran-egg mixture. Bran will be pushed to edges of pan, encircling the filling to form crust. Place cooked mushrooms and onion on top of filling in a pretty circle around edges of pan. Bake at 350 degrees for 20-25 minutes or until filling is set and top is browned.
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