I switched from full-fat milk and cheese to low-fat, used Eggland's Best Eggs (they're higher in vitamin D, vitamin E, and omega-3 fats, and lower in saturated fat than ordinary eggs), and I added fresh herbs to boost the flavor. My version is lower in total fat (9 grams vs. 11) and lower in saturated fat (3.5 grams vs. 6). I added more veggies than the original, so each slice is higher in fiber and vitamins A and C.
Ingredients
1 tablespoon extra virgin olive oil
1½ cups broccoli florets, roughly chopped
1½ cups cauliflower florets, roughly chopped
1 small onion, cut into ¼-inch dice (about 1 cup)
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
2 large eggs, beaten
1 cup 1% low-fat milk
½ cup whole grain baking mix (I used Trader Joe's brand)
¼ cup grated Parmesan cheese, divided
1 tablespoon chopped fresh herbs (I used a combo of tarragon, basil, and dill)
½ teaspoon kosher salt
¼ teaspoon pepper
Instructions
Heat the oven to 400ºF. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium heat. Add the broccoli, cauliflower, and onion and cook, stirring frequently, until the vegetables are tender, about 8 minutes. Season with salt and pepper.
Arrange the cooked vegetables in the pie plate. Top with the Cheddar cheese, and use a fork to gently mix the cheese into the veggie mixture.
Place the eggs, milk, baking mix, 2 tablespoons of the Parmesan, herbs, salt, and pepper in a medium-size bowl and whisk until well combined. Pour evenly over the cheese and veggie mixture. Top with the remaining 2 tablespoons Parmesan.
Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 35 minutes. (Cover with aluminum foil about 20 minutes into the baking time if the top browns quickly.)
Notes
**There are plenty of other vegetables that would work wonders in this pie. Since zucchini will be plentiful this summer for anyone with a backyard garden, I tested it with a 10-ounce, medium-size zucchini that I cut into ½-inch dice (about 2½ cups). I sauteed the zucchini and onion in EVOO for about 12 minutes until the vegetables softened. I then followed the same steps as outlined in the recipe. Another veggie combo that might be nice ... sauteed diced red bell pepper, onion, zucchini, chopped olives, dill, and feta for the cheese. **Per slice: 20% vitamin A, 50% vitamin C 25% calcium