| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast, Main dishes | 6 | Servings | |
INGREDIENTS
| 10 | oz | Chopped broccoli, frozen |
| 1 | c | Sour cream |
| 1 | c | Cottage cheese |
| 1/2 | c | Bisquick® baking mix |
| 1/4 | c | Margarine; melted |
| 2 | Eggs | |
| 1 | Tomato | |
| Peeled and thinly sliced | ||
| 1/4 | c | Parmesan cheese; grated |
INSTRUCTIONS
Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli. Heat oven to 350 degrees. Grease pie plate, 9x1 1/4 inches. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6-8 servings. High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes. Posted to MC-Recipe Digest V1 #170 Date: Sat, 27 Jul 1996 08:46:56 -0700 From: schuller@ix.netcom.com (Terry and Kathleen Schuller )
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