Potato Pie (light)

Ingredients

• Cooking spray
• 1 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.

Submitted 6/13/05.
Source: n/a
Submitted By: Linda Wilson
lwilson@gatecom.com
Potato Pie (light)