Contributed By: cakagol
Weight Watchers Magazine
Easy to make and can modify to craving or taste with different vegetables and cheeses.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Vegetarian
Meal Type: Breakfast & Brunch
Ingredients
6 oz Pie crust, (9-in), refrigerated
1/4 cup Red onion, chopped
1/4 cup Red bell pepper, chopped
1 1/4 cup Part-skim ricotta cheese
1 cup Sharp cheddar or pepperjack cheese
1 large egg
2 Large egg whites
1/2 tsp Table salt
1/4 tsp Black pepper
10 oz Frozen chopped broccoli, thawed and well-drained
Grated Parmesan cheese
Preparation
Preheat oven to 375 degrees. Press pie crust into bottom and up sides of a 9-in, removable-bottom tart pan or a 9-in pie pan; refrigerate until ready to use.
To make filling, heat oil in small skillet over medium heat. Add onion and bell pepper and saute until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.
Cook's Notes
I just kept the crust in the foil pie pan it was purchased in and place pan directly onto the oven rack. It cooked just fine.
Modified for family's tastes.
Nutrition Information