| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast, Eggs |
6 |
servings |
INGREDIENTS
| 1 |
c |
Egg Substitute |
| 1 |
c |
Water |
| 1/2 |
c |
Lowfat Buttermilk Baking Disk |
| 1/2 |
c |
Nonfat Dry Milk |
| 1/2 |
c |
Plain Nonfat Yogurt |
| 2 |
tb |
Grated Fresh Parmesan Cheese |
| 1/2 |
ts |
Dry Mustard |
| 1/4 |
ts |
Hot Sauce |
| 1 |
c |
Lowfat Cheddar Cheese; Shredded |
| 3/4 |
c |
Lean Ham; Diced |
| 1/2 |
c |
Chopped Green Onions |
|
|
Vegetable Cooking Spray |
|
|
Cherry Tomatoes; Optional |
|
|
Green Onion Slices |
INSTRUCTIONS
Preheat oven to 350? Place first 8 ingredients in a food processor, and
process 1 minute or until smooth. Combine egg substitute mixture, cheddar
cheese, ham, and green onions in a medium bowl; stir well. Pour mixture
into 9-inch pie plate coated with cooking spray. Bake at 350? for 40
minutes or until set. Let stand 5 minutes before serving. Garnish with
green onion slices and cherry tomatoes, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Sep
15, 1999, converted by MM_Buster v2.0l.
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