Ingredients
- 2 egg (white)
- 1 low-fat
- 150 gr corn kernels (frozen thawed)
- 130 gr broccoli (chopped cooked)
- 120 ml low fat yogurt (plain)
- 40 gr parmesan cheese (grated)
- 34 gr sweet pepper (very finely chopped red)
- 32 gr all purpose flour
- 18 gr chives (chopped)
- 16 ml olive oil
- 2 gr baking powder
- 1 gr salt
Preheat oven to 350 degrees. Lightly coat 23 cm glass pie plate with nonstick vegetable oil cooking spray. Add broccoli, corn, red pepper and chives to pie p late; gently toss to mix. Combine cottage cheese, yogurt, egg, egg white, Parme san cheese, flour, olive oil, baking powder and salt in electric blender. Whirl until smooth, scraping down sides as necessary. Pour egg mixture over vegetabl es in pie plate. Gently mix and smooth top with spatula. Bake in preheated 350 degree oven for 30-40 minutes until brown around edge and set in center. Remove to wire rack to cool for 15 minutes before slicing. Serve warm. Recipe from "O ne Million Recipes CD" busted by Judy R.
