cup shredded cheddar cheese (the cheese is optional, but it makes it super tasty. Also, low fat cheese works just as well) (optional)
Serving Size: 1 (207) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 53 g30 %
Total Fat 6 g9 %
Saturated Fat 2.3 g11 %
Cholesterol 169 mg
Sodium 238.8 mg
Dietary Fiber 6.5 g26 %
Sugars 5.3 g21 %
Protein 17.2 g
Preheat oven to 350 degrees.
Grease or spray a deep dish pie plate or small casserole dish.
Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
Add the yogurt and spices. Beat some more till well mixed.
Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
Bake for 50-60 minutes. You’ll know it’s cooked because it will puff up.
Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn’t need to be served super hot, just warm).
You can play around A LOT with this recipe. For example:
Use cream cheese instead of yogurt, or a bit of both.
Change the vegetables & cheese to:
-spinach, red onions, & feta,
-potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
-roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
-mushrooms, asparagus, onions, swiss cheese.
-red & white onions, green onions, any cheese you have.