Ingredients
- 2 eggs (beaten)
- 2 pimento (diced)
- 260 gr zucchini (shredded)
- 240 ml skim milk
- 85 gr lo fat cheddar chee (shredded)
- 80 gr long rice (grain)
- 65 gr green pepper (chopped)
- 110 ml lo-cal cream cheese
- 10 ml instant chicken bouillon
- 1 gr onion powder
- 1 gr oregano (dried)
- 1 gr basil (dried)
or chopped broccoli In a saucepan combine bouillon granules and 1.5 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender. Meanwhile, in a med saucepan combine green pepper and half cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 0.125 t pepper. Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2 inch baking dish. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving. * Per serving: 315 calories, 17 g protein, 33 g carbohydrates, dozen g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium.