Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 3 cup chopped zucchinis, 4 oz canned mushrooms, 1 chopped onion, 1.5 cloves garlic, 1.5 T butter (3/4T olive oil), 1/4 tsp ginger, 3 eggs (2 eggs+1/4 c Egg Beaters.), 2.5 c grated Swiss (8 oz. Swiss), 8 oz. Cabot 50% Fat reduced cheese, 2 tsp. Grated Italian cheese, Salt and pepper, 1 T dry sherry or substitute flavor, lemon juice, 3/4 t basil, 1/4 t thyme, 3/4 t oregano, toasted breadcrumbs Melt butter (or put olive oil in pan) (I used 3/4 T olive oil). Add chopped onions, garlic, zucchini, mushrooms; sauté. Beat eggs (I used 2 eggs and 1/4 c eggbeaters, but it would be better to use ALL eggbeaters, i think). Add wine (I omitted wine for P1) and seasonings. Mix. Then add veggies and cheese. Pour into buttered and crumb–coated deep dish pie plate. ( I also omitted crumbs) Sprinkle crumbs on top. Bake at 350 for 40-45 minutes or until knife comes out clean. 1 serving: 407 calories, 14 fat grams, 6.4 sat. fats .6 poly fats, 3.8 mono fats, 114 cholesterol, 732.5 sodium, 191.potassium, 9.57 carbs, 0sugars, 2.5 fiber 18.86 g protein Quote Link to comment Share on other sites More sharing options...
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