Tuesday, March 29, 2011

Recipe: Egg Pie

This can be assembled the night before and stored in the refrigerator until you're ready to cook in the morning.  It's also very good with the addition of sliced mushrooms and I suppose that ham would be tasty as well.

Egg Pie
4 eggs, beaten
1 16-oz. container fat free cottage cheese
1 10-oz. package of frozen chopped broccoli, thawed, well drained
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup red bell pepper, finely diced (can also chop several ounces of jarred roasted red peppers)
3 Tb plain dry breadcrumbs
Seasonings:  salt, pepper, onion powder.
Non-stick cooking spray

Mix all ingredients until blended.  I usually reserve a little of the cheese to sprinkle on top. Pour into 9-inch pie plate sprayed with non-stick cooking spray.  Bake at 350 degrees for 45 minutes or until center is set. Let stand for 10 minutes before slicing. Serves 6.

This pan represents nearly triple this recipe.

Even kids seem to like this - veggies and all!

1 comment:

  1. I made this with sauteed spinach & mushrooms last night and it came out really good too. I guess if it's good in an omelette, it will be good in this too!