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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. Eggs, cheese and vegetables are blended then baked slowly in a pie plate until set. Serve hot or chilled. margarine, small onion, small red pepper, red potato, broccoli florets, shredded light Swiss cheese (Jarlsberg or Lorraine), whole large eggs, egg whites, salt, pepper, paprika, cvt Ingredients:
1 tsp margarine |
1 small onion, thinly sliced |
1 small red pepper, sliced into thin strips |
1 red potato, boiled, peeled and sliced |
1 cup broccoli florets |
1 oz (1/4 cup) light swiss cheese, shredded (jarlsberg or lorraine) |
3 large eggs, lightly beaten |
3 egg whites, lightly beaten |
1/4 tsp salt |
1/8 tsp freshly ground pepper |
1 pinch of paprika |
Directions:
1. Preheat the oven to 450 degrees F.
2. Put the margarine in an 8-inch pie plate or quiche pan; place in the oven to melt. Arrange the onion slices on the margarine; cook in the hot oven for 5 minutes.
3. Remove the pan form the oven; arrange the red pepper, potato and broccoli on top of the onion. Sprinkle on the cheese.
4. In a medium bowl, combine the whole eggs, egg whites, salt and pepper; pour over the cheese mixture. Sprinkle with paprika. Bake for 12 to 15 minutes, or until the eggs are set in the middle.
5. Slice into 4 equal portions and serve hot or cooled to room temperature.
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