8 Servings
1 pie crust
1 cup coarsely chopped mushrooms
3/4 cup chopped green
onions
1/4 cup flour
1/4 teaspoon freshly ground black pepper
1/4 teaspoon
allspice, salt-free
6 plum tomatoes, thickly sliced
1/4 cup grated Parmesan
cheese
Egg Beaters Real Egg Product, equivalent to 2 eggs
1 cup skim milk
Preheat oven to 400F.
Place pie crust in a 9-inch pie pan. Bake 5 minutes.
Cool completely. Lower oven temperature to 350F.
Steam mushrooms and green onions
3 minutes in microwave, covered. Let rest 5 minutes. Or sauté in a little
water
in a skillet over medium-high heat until tender. Set aside. In a shallow bowl, combine
flour, pepper and all-purpose seasoning. Dredge tomato slices in flour mixture, one
at a time. Arrange on crust in pie pan.
Add vegetable mixture, spreading carefully
to cover tomatoes. Sprinkle cheese over all. Set aside.
In a small bowl, blend
egg substitute and milk. Pour over ingredients in pie pan. Bake 40 to 45 minutes,
or
until a table knife inserted in the center of the pie comes out clean.
Amount Per Serving
Calories 170 Calories from Fat 79
Percent Total Calories
From:
Fat 46% Protein 12% Carb. 42%
Nutrient Amount per Serving Value
Total Fat 9 g 13%
Saturated Fat 3 g 13%
Cholesterol 3 mg 1%
Sodium 218 mg 9%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 5 g
Vitamin A 8% Vitamin C 19% Calcium 0% Iron 6%
