1 1/2 T Olive oil 4 ea Eggs beaten
1 ea Medium carrot, cut length 2 T Low fat milk
1 c Chopped cauliflower 4 oz Crumbled feta cheese
3 ea Scallions, minced 1/4 t Dried thyme
1/2 c Thawed frozen peas 1 ea Pepper, to taste
2 T Minced fresh parsley 1/2 c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the
carrots and cauliflower and saute, covered, over moderate heat. Lift
the lid and stir occasionally until crisp tender. Stir in the
scallions and saute for another minute, just until slightly limp.
Stir in peas and parsley and remove from heat.In mixing bowl,
combine beaten eggs with the milk, feta and thyme. Stir in the
skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line
the bottom with half the crumbs and pour the vegetable mixture in.
Top with the remaining crumbs. Bake for 20 to 25 minutes, or until
set and top is golden. Let stand for 10 min before cutting.
Yields
6 servings