10 oz Broccoli * 1 t Dried Oregano
1 c Evaporated Skim Milk 1 ea Carrot, sliced thin,blanched
1 ea Egg 1 ea Small Red Pepper **
3 1/2 oz Feta 1 ea Pie Shell (8-inch)
* Broccoli should be cut into long-stemmed florets, blanched,
drained ** Red Pepper should be cut in julienne strips Preheat oven
to 325″. Place one layer of broccoli in pie shell or directly into
8-inch pie dish. Crumble cheese on top, cover with remaining
broccoli, arranging it with stems pointing center and the flowers to
the outside. Add the carrots and red pepper. Mix egg, oregano and
evaporated skim milk. Pour over vegetables. Bake loosely covered with
foil for one hour or until filling is set. Uncover for last 10
minutes of baking. Nutrient content per serving: 196 calories, 11
grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams
cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991
Yields
6 servings