| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-cal, Low-fat | 2 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 2 | T | Bran, unprocessed |
| 1/4 | t | Dill weed |
| 1/2 | t | Onion powder |
| 2 | T | Water |
| 4 | oz | Tofu |
| 1 | Egg | |
| 3/4 | c | Asparagus or Spinach, cooked |
| 3 | T | Mushrooms, cooked |
| 1 | T | Onion or gr. onion, cooked |
| 1/4 | t | Garlic powder |
| 1/4 | t | Black pepper |
| 1/4 | t | Molly McButter |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 186mg
Sodium: 77.5mg
Potassium: 190.3mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 12.3g