Savory Orzo Custards
|Finely chopped onion||2 Cup (32 tbs)|
|Garlic clove||1 Small, minced|
|Orzo||1 1⁄2 Ounce, cooked according to package directions (Rice Shaped Pasta)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Skim milk/Nonfat milk||1⁄2 Cup (8 tbs)|
|Fontina cheese||2 Ounce, shredded|
|Chopped fresh basil||1 Tablespoon|
1. Preheat oven to 400°F. In 9-inch nonstick skillet melt margarine; add onions and garlic and saute over medium heat, until tender-crisp, 2 to 3 minutes.
2. Transfer onion mixture to medium mixing bowl; add remaining ingredients and stir to combine. Spray two 10-ounce custard cups with nonstick cooking spray; spoon half of the orzo-onion mixture into each cup.
3. Bake for 20 minutes (until a knife, inserted in center, comes out dry). Set aside and let cool slightly.
4. To serve, invert custards onto serving plates.