Ingredients
- 4 eggs (beaten)
- 2 scallions with tops (chopped)
- 240 ml evaporated skim milk
- 130 gr zucchini (sliced)
- 95 gr crab (fresh frozen)
- 85 gr mushrooms (sliced)
- 55 gr low-fat cheddar cheese (shredded)
- 1 ml dry mustard
- 1 gr pepper (red)
- 1 gr paprika
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwav e 2.5 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg , milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3.5 to 4 minu tes on HIGH or until heated through, stirring twice. Pour into 20 cm round mi crowave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3.5 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
