VEGETABLE BREAKFAST PIE

2 Eggs
2 Cups chopped broccoli or sliced fresh cauliflower
1/3 Cup chopped onion
1/3 Cup chopped green bell pepper
1 Cup shredded Cheddar cheese (4 ounces)
½ Cup Original Bisquick mix
1 Cup milk
¼ Teaspoon black pepper
½ Teaspoon salt

Heat oven to 400F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Serving size: 1 Slice (1/6 of pie)
Calories: 170
Fat: 10 g
Cholesterol: 95 mg
Carbohydrate: 11 g
Protein: 10 g
Sodium: 500 mg

TIP:
Instead of fresh broccoli or cauliflower, you can use a 10-ounce package of frozen chopped broccoli
or cauliflower. It does not have to be boiled. Just thaw, drain and add to the pie.

VARIATION:
You can make this a Spinach Breakfast Pie by using 1 package (10 ounces) frozen chopped spinach thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add ¼ teaspoon ground nutmeg with the pepper. Bake about 30 minutes.

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