1cupasparagustrimmed and cut into ½-inch diagonal slices
1cupfinely diced mushrooms
½cupcottage cheesedrained of excess liquid if needed
½cupshredded cheddar cheese
Preheat oven to 425°, and grease a 9-inch pie plate with nonstick spray. In a medium bowl, combine cooked rice, Parmesan, 1 egg white (yolk reserved) and salt. Pour into prepared pie plate and use a fork to press evenly into bottom and about 2 inches up the sides. Bake for 10 minutes. Remove from oven. Reduce oven temperature to 375°.
In a large skillet over medium heat, heat olive oil. Add onion, and sauté for 5 minutes or until tender. Add asparagus and mushrooms, and sauté for 3–5 minutes or until tender. Add dried spices, and stir for 1 minute more. Remove from heat, and allow mixture to cool to the touch, about 5 minutes.
To a bowl, add remaining 7 whole eggs plus the reserved egg yolk. Add cottage cheese, shredded cheese, cornmeal, shredded carrot, salt and pepper; stir with a fork or whisk to combine. Pour mixture into rice crust, and bake for 28–30 minutes or until egg mixture is firm in the center and just starting to turn golden brown. Cool for 5 minutes, and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days; warm briefly before serving.
Rice-Crusted Egg and Veggie Pie
Amount Per Serving
Calories 16299Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 6g30%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 22g7%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 /6 of pie): 299 cal, 14g fat (6g mono, 2g poly, 6g sat), 22mg chol, 632mg sodium, 22g carb (4g fiber, 2g sugars), 19g protein