Vegetable Brunch Pie

Vegetable Brunch Pie
Budget-friendly recipe
514
Serves:
8
1 hours 5 mins.

Ingredients

cups
chopped
1
tablespoon
1
Medium, chopped
8
ounces
sliced
cups
finely chopped, Beet, Mustard, Collard greens
½
teaspoon
½
teaspoon
1
teaspoon
Brown
½
teaspoon
teaspoon
Ground
¾
cup
Lowfat Cheddar , shredded
1
cup
Lowfat
¾
cup

What You'll Need

  • Measuring cup
  • Measuring spoon
  • Cutting board
  • Knife
  • Cheese grater
  • Medium bowl
  • Whisk
  • Microwave-safe bowl
  • Spatula or large spoon
  • 12-inch skillet

Directions

  1. Place an oven rack in the middle of the oven. Preheat oven to 375 F.
  2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
  3. In a microwave-safe bowl, microwave cauliflower on high for 3 minutes, or steam it on the stovetop.
  4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
  5. Saute mushrooms and onions until tender, about 5 minutes.
  6. Add greens, garlic powder, onion powder, brown sugar, salt, and cayenne pepper. Saute for another 3 minutes until greens are wilted.
  7. Stir the cooked cauliflower into the greens mixture and place in the pie dish. Sprinkle with cheese.
  8. In a medium bowl, combine milk, egg substitute, and baking mix. Whisk until well blended and pour over vegetable mixture.
  9. Bake 30 to 35 minutes or until golden brown. Serve while hot. Adapted from recipe courtesy of Cut 'n Clean Greens.

Nutrition Info and more

Serving size:
1
slice
Total calories:
128
Total fat:
5 g
Saturated fat:
1 g
Carbohydrates:
15 g
Protein:
9 g
Fiber:
3 g
Sodium:
537 mg
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