10 oz Broccoli * 1 ts 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