Ingredients
- 4 eggs (beaten)
- 2 scallions with tops (chopped)
- 1 cup evaporated skim milk
- 1 cup zucchini (sliced)
- 6 ounces crab (fresh frozen)
- 1 cup mushrooms (sliced)
- 1/2 cup low-fat cheddar cheese (shredded)
- 1/4 teaspoon dry mustard
- 1 dash pepper (red)
- 1 dash paprika
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwav e 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg , milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minu tes on HIGH or until heated through, stirring twice. Pour into 8 inch round mi crowave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover . Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mu shrooms in 1 tablespoon of margarine until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
busted by sooz
