Baked cheesy vegetable pie (Diabetic)


Vegetable cooking spray
4 cups frozen shredded potatoes, thawed
1 cup shredded reduced-fat Cheddar cheese
1 cup mixed vegetables, cut into bite-size pieces
3/4 cup skim milk
3/4 cup liquid egg substitute or 3 whole eggs
1/2 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 350F and coat a 9″ pie plate with cooking spray. Combine the potatoes, cheese, vegetables, skim milk, eggs, salt, and pepper in large mixing bowl and stir well. Pour the mixture into the pie plate. Bake, uncovered, for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing into 4 wedges.
(Note: You can use any vegetables that you have on hand. Onions, bell peppers, broccoli, cauliflower, and tomatoes all work well with this recipe.)
Yield: 4 wedges

Helpful Hints:

Preparation time: 5 minutes
Baking time: 45 minutes
Standing time: 10 minutes
Serving size: 1 wedge
Nutrition Facts
Per Serving:
Calories: 269
Carbohydrate: 33 g
Protein: 20 g
Fat: 7 g
Saturated fat: 4 g
Sodium: 641 mg
Fiber: 4 g
Exchanges per serving: 2 starch, 2 lean meat, 1/2 vegetable
Carbohydrate choices: 2

Return To List Of Recipe Titles