|Broccoli florets/Grated zucchini||2 Cup (32 tbs)|
|Leeks||1 Cup (16 tbs), thinly sliced|
|Dried dillweed||1⁄2 Teaspoon, crushed|
|Worcestershire sauce||1 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Non fat dry milk powder||3⁄4 Cup (12 tbs)|
|Swiss cheese||1⁄4 Pound, grated|
|Freshly grated parmesan cheese||4 Tablespoon|
1 In a skillet, melt butter.
2 Add in broccoli or zucchini, leeks, and seasonings.
3 Cook, covered over low heat for 6 to 8 minutes; stirring constantly.
4 In a bowl, add eggs and milks together. Mix well and set aside.
5 In the bottom of a 9-inch pie plate, arrange the vegetables.
6 Sprinkle the vegetables with cheeses, keeping aside 1 tablespoon Parmesan cheese to sprinkle over the top.
7 Gently pour the egg mixture over the vegetables.
8 Sprinkle Parmesan cheese over the top.
9 Place the pie plate in a shallow baking pan and fill the pan with 1 inch of water.
10 Bake in 350 degrees farenheit oven for 50 to 60 minutes until toothpick inserted in center comes out clean.
11 Serve hot.
Calories 517 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 323.7 mg107.9%
Sodium 957.5 mg39.9%
Total Carbohydrates 38 g12.6%
Dietary Fiber 0.52 g2.1%
Sugars 27.1 g
Protein 43 g86.4%
Vitamin A 74.8% Vitamin C 146.1%
Calcium 111.5% Iron 17.1%
*Based on a 2000 Calorie diet