1 1/2 cups egg substitute 3/4 cup grated reduced fat sharp cheddar cheese, divided
3/4 cup grated reduced fat monterey jack cheese, divided
1/4 cup non-fat milk
1/4 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
8 oz non-fat cottage cheese
2 cups sliced zucchini about 2 medium
1/2 cup diced onions
1/2 cup diced potatoes
4 oz sliced mushrooms
2 tomatoes thinly sliced
1/4 cup chopped fresh parsley
1 tsp minced garlic
1 tsp basil
2 tbs olive oil
cooking spray
Preheat oven to 400. Beat egg substitute in large bowl till fluffy. Add half of the cheddar cheese and half of the monterey jack cheese, milk, flour, baking powder, salt, parsley and cottage cheese. Add olive oil to a large non-stick skillet and heat over high heat. Add zucchini, potatoes, onions, garlic, basil and mushrooms, saute till desired doneness. Add zucchini mix to egg mix and mix well. Pour mix into 3 qt. casserole dish coated with cooking spray top with remaining cheeses, arrange tomato slices to cover top of casserole. Bake at 400 for 15 minutes, then without removing casserole, turn heat down to 350 and bake till an inserted knife comes out clean (about 35 minutes).
Servings: 4
Preparation time: 20 minutes
Ready in: 1 hour