Baked cheesy vegetable pie

Preparation time: 5 minutes
Baking time: 45 minutes

 

Vegetable cooking spray
4 cups frozen shredded potatoes, thawed
1 cup shredded reduced-fat Cheddar cheese
1 cup mixed vegetables, cut into bite-size pieces
3/4 cup skim milk
3/4 cup liquid egg substitute or 3 whole eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F and coat a 9" pie plate with cooking spray. Combine the potatoes, cheese, vegetables, skim milk, eggs, salt, and pepper in large mixing bowl and stir well. Pour the mixture into the pie plate. Bake, uncovered, for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing into 4 wedges.

(Note: You can use any vegetables that you have on hand. Onions, bell peppers, broccoli, cauliflower, and tomatoes all work well with this recipe.)

Yield: 4 wedges
Serving Size: 1 wedge

Nutrition Facts

Per Serving:
  Calories: 269
  Carbohydrate: 33 g
  Protein: 20 g
  Fat: 7 g
  Saturated fat: 4 g
  Sodium: 641 mg
  Fiber: 4 g
  Exchanges per serving: 2 starch, 2 lean meat, 1/2 vegetable
  Carbohydrate choices: 2

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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