Canadian Bacon and Onion Tart

• large onions↗2
• scallions↗8

  thinly sliced

• chicken broth↗1⁄2 cup
• flour↗2 tablespoons
• low-fat milk↗1 cup
• whole eggs↗2
• egg whites↗3
• cayenne pepper↗1⁄8 teaspoon
• phyllo dough↗8 sheets

  (17 X 11 inch)

• Dijon mustard↗2 tablespoons
• Canadian bacon↗1 ounce

  coarsely chopped

• shredded cheese1⁄4 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.

3. 3

   Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.

4. 4

   Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.

5. 5

   Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.