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Potato Pie (light) Recipe | |
Vegetable | |
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Ingredients:
Cooking spray1 Tbsp unseasoned bread crumbs 1/2 cup chopped onion 1 clove garlic, minced 2 tsp. olive oil 2 large egg whites 1/3 cup + 1 Tbsp. grated Romano cheese 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup shredded mozzarella cheese
Directions:
Place potatoes in medium saucepan; add cold water to cover. Bring to boil; cook 20 minutes or until tender. Reserve 1/4 cup of the cooking water.Drain potatoes; return to saucepan. Preheat oven to 350 degrees F. With cooking spray, lightly coat a 9-in. pie plate. Dust with bread crumbs. In small nonstick skillet, over medium heat, cook onion and garlic in oil, covered, 5 minutes. Uncover; increase heat to high; cook, stirring, 2 to 3 minutes, until onions are lightly browned. To potatoes, add egg whites, 1/3 cup of the Romano cheese, the salt, pepper and reserved cooking water; beat with mixer until smooth. Stir in onion mixture and mozzarella cheese.Spoon into prepared plate, spreading evenly; sprinkle with remaining Romano. Bake 50 minutes or until lightly browned. Let stand 10 minutes. Cut into wedges. Makes 8 servings. Per serving: 137 calories, 3 g fat, 7 mg cholesterol, 237 mg sodium
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