Crustless Vegetable Pie

Crustless Vegetable Pie
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Fresh vegetables make this meatless meal appealing to even the picky eater!
Servings Prep Time
6 15mins
Cook Time
45mins
Servings Prep Time
6 15mins
Cook Time
45mins
Crustless Vegetable Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Fresh vegetables make this meatless meal appealing to even the picky eater!
Servings Prep Time
6 15mins
Cook Time
45mins
Servings Prep Time
6 15mins
Cook Time
45mins
Ingredients
Nutrition (per serving)
Calories: 116.99
Fat: 4.11 g
Carbs: 9.88 g
Protein: 10.82 g
Fiber: 1.96 g
Sodium: 212.43 mg
Servings:
Units:
Instructions
  1. Wash all fresh vegetables thoroughly before using. Set aside to dry.
  2. Preheat oven to 375 degrees. Mist a 9” pie pan with cooking spray.
  3. In a saucepan over medium heat, cook onions until tender crisp. Place onions in bottom of pie pan.
  4. On top of onions, add broccoli, mushrooms, red pepper, and mozzarella cheese. NOTE: If using frozen vegetables, follow directions on package.  Be sure to drain all water prior to putting in pie pan to prevent weeping. 
  5. In small bowl, whisk together egg whites, milk and seasoned pepper blend. Pour egg mixture over vegetables in pie pan.
  6. Bake for 45 minutes until fully cooked and brown on top.
  7. Portion in to 1/6 of pie each serving. Use immediately or refrigerate for up to 3 days.
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Author: Carla Spencer

Carla Spencer is a Registered Dietitian and founder of 2 Your Health. Her extensive career working with individuals with health challenges led her to create this site dedicated to helping people enjoy their lives while working to prevent or minimize the impact of kidney disease.

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