I created this while my son Tom was home from college. He loved it and requested it again before he went back to 'school food'
1 9" purchased unbaked pie crust 3 oz shredded Monterrey Jack cheese 3 oz shredded Cheddar cheese 1 cup frozen corn, thawed 2 oz sliced rip olives 1/2 cup sliced green onions 1 cup evaporated skim milk 1 cup Thick & Chunky salsa* 4 eggs or equivalent egg substitute 4 tablespoons reduced calorie sour cream (20 calories per tablespoon)
Preheat oven to 425 degrees. Bake pie crust for 10 minutes or until lightly browned. Remove from over and sprinkle cheeses over bottom of crust. Layer corn, olives and onions over cheese. In a small bowl combine milk, 1/2 cup salsa and eggs. Beat well with wire whisk, pour over mixture in pie crust. cover edge of crust with strip of foil. Bake for 15 minutes. Lower heat to 350 degrees and bake another 30 minutes or until knife inserted in center come out clean. Cool 10 minutes before serving. Garnish each serving with 1/2 tablespoon sour cream and 1 tablespoon salsa.
Each serving equals: 1 1/2 Protein (1/2 limited), 3/4 Bread, 1/2 Milk, 1/3 Vegetable, 1/4 Fat, 60 Optional Calories
Healthy Exchanges Newsletter Vol 1, Issue 2 - February 1992 Joanna M Lund
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