I took eleventy three recipes from here, messed them all up and this is the result. This is a great breakfast or lunch dish and is easily reheated. Use whatever kind of mushroom you like, I used portabella. The crust can be either the roll out kind, frozen or homemade. I used the roll out kind.

Ingredients

8 serv.

ready-made pie crust↗1
tablespoon olive oil or 1 tablespoon canola oil↗1
cup fresh broccoli, cut into smallish pieces, dice the peeled stems↗1
cup onion, chopped↗1⁄2
cup bell pepper, chopped, any color will work↗1⁄4
cup mushroom, chopped↗1⁄4
cup low-fat cheddar cheese, shredded↗1⁄2
cup parmesan cheese, shredded↗1⁄4
cup Egg Beaters egg substitute, egg substitute1
cup skim milk↗1⁄4
teaspoon garlic powder↗1
salt and pepper

Step-by-step instructions

1
Pre-bake pie shell in a deep pie plate for about 10 minutes, till the shell is slightly tan but not browning.
2
While the shell is baking sauté the onion, bell pepper, and mushrooms in the oil till they are slightly tender.
3
Add broccoli to the pan towards the end and sauté.
4
When the crust is done put veggies in the crust.
5
Sprinkle cheddar over veggie mixture and top with parmesan.
6
In a small bowl combine eggbeaters, milk, garlic powder, salt and pepper.
7
Mix well.
8
Pour over the veggie mixture and cheeses, being careful not to overfill.
9
Bake at 350 until done and no longer jiggly in the center, about 30 minutes.
10
Allow to cool for 15-20 minutes before cutting.
11
This can be cut into portions, wrapped in plastic wrap and re-heated for 2 minutes in the microwave.

Source: food.com

Original recipe ↗

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