Yield: 6 Servings
|¾ cup||Lowfat cottage cheese|
|8 ounces||Carton, frozen egg|
|\N \N||Substitute, thawed|
|⅓ cup||Skim milk|
|2 tablespoons||Chopped fresh basil|
|¼ teaspoon||Freshly ground pepper|
|1 tablespoon||Olive oil|
|1½ cup||Peeled, diced potatoes|
|½ cup||Sliced green onions|
|10 ounces||Package frozen chopped|
|\N \N||Broccoli, thawed and|
|\N \N||Well drained|
|½ cup||Chopped sweet red pepper|
|\N \N||Vegetable cooking spray|
Place cottage cheese in container of an electric blender or food processor, top with cover and process until smooth. Add egg substitute, milk, basil and pepper; process until smooth. Set aside.
Pour oil in a large nonstick skillet; place of medium heat until hot.
Add potatoes and green onions; saute 10 minutes. Add broccoli and red pepper; saute an additional 4 minutes or until vegetables are crisp-tender. Place vegetable mixture in a 10-inch quiche dish that has been coated with cooking spray. Pour egg substitute mixture over vegetables. Bake at 350F for 50 minutes or until set. Let stand 10 minutes before slicing into wedges.