Breakfast

Crustless vegetable egg pie is for Breakfast.

Crustless vegetable egg pie takes 20 minutes to prepare.

Crustless vegetable egg pie takes 30 minutes to cook.

Crustless vegetable egg pie makes 6 servings.

The ingredients for Crustless vegetable egg pie are:

3 cups mixed, chopped, cooked vegetables:broccoli mushrooms, asparagus, zucchini, carrots, tomatoe
1 tsp dried italian seasoning
2 tbl butter or margarine
2 eggs
1 c skim milk
1 c flour
1 c shredded cheese

Here is how you make Crustless vegetable egg pie:

makes 6 servingsPreheat oven to 425Dice vegetables, microwave or steam until tender. (Tomatoes or mushrooms don't need precooking.)drain, mix with italian seasoningPut butter in 10 inch pie plate, put in oven until it meltsIn a medium bowl, beat eggs and milk.Add flour and beat until smooth.Pour batter into heated pie plate.Spread vegetables evenly, within 1 inch of edge.Sprinkle with cheeseBake 30 minutes. Cut in wedges. Freezes wellNumber of Servings: 6Recipe submitted by SparkPeople user SASSYLADY44.

The nutritional information for Crustless vegetable egg pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.3

• Total Fat: 12.1 g
• Cholesterol: 92.6 mg
• Sodium: 192.6 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 1.9 g
• Protein: 11.4 g

The dietary needs meet for Crustless vegetable egg pie is Low Fat