| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | ts | Minced garlic |
| 1 | Chopped Jalapeno | |
| 1 1/2 | lb | Zucchini – cut into 1/4 circles |
| 1/2 | c | Chopped red bell pepper |
| 1/4 | ts | Basil |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | Egg | |
| 2 | Egg whites | |
| 1 | c | Nonfat cottage cheese |
| Pam spray | ||
| 1 | tb | Grated Parmesan |
INSTRUCTIONS
Date: Wed, 12 Jun 1996 11:52:03 -0700 From: Dot & Tim McChesney <jrjet@WHIDBEY.NET> Out of "C'mon America Let's Eat!" by Susan Powter -- BTW I love this book! Preheat oven to 350 F. Heat oil in a nonstck pan. Saute onion, garlic and jalapeno until onion is soft. Add 2 T of water if too dry. Add zucchini and red pepper, cook until zucchini is tender but still firm. Add seasonings and set aside. Mix eggs and cottage cheese. Spray a 10 inch pie plate with Pam. Place the vegetables mixture in the bottom and cover with the egg and cheese mixture. Sprinkle with Parmesan. Bake for 30 minutes or until a knife inserted in the center comes out clean. 4 servings 122 calories 3.18g fat 0.903g sat fat EAT-L DIGEST 11 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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