| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Low-fat, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Onions, sliced thin (about 7 medium) |
|
|
Equivalent of 6 large eggs (I wouldn't recomend egg whites) |
| 1 |
c |
Fine fresh bread crumbs (nothing highly seasoned) |
| 1/2 |
c |
Low-fat parmesan cheese, grated |
| 1/2 |
c |
Chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 350 F. In a large heavy skillet, spray cooking spray
(or you can just use water if you prefer), and place over moderately high
heat until hot, but not smoking. Saute onions, stirring occasionally, until
they are soft. In a large bowl, whisk together the egg sub, bread crumbs,
parmesan, parsley, and onions until mixture is just combined. Transfer to
10-inch pie plate which has been sprayed with non-stick cooking spray. Bake
the pie in the middle of the oven for 30-35 minutes, or until a tester
comes out clean. Makes 6 servings. Variation: Replace 1/2 parmesan with
lf/ff cheddar cheese.
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