Here’s an easy quick recipe that I like to make on cold nights to warm up the kitchen. It could also be a breakfast dish, but I seem to always end up making it for dinner. I like to make the lowfat version, but if you prefer the full fat version, use butter instead of non-stick spray, whole milk or cream instead of 1% milk, eggs instead of egg beaters, and full or reduced-fat cheese instead of fat-free.
3/4 cup eggbeaters
1/4 cup 1% milk
3/4 cut grated fat-free cheese
1 medium or 2 small tomatoes
Preheat the oven to 350°. Spray a glass pie pan lightly with Pam. Chop the onion coarsely. Spray a griddle or skillet with non-stick spray and grill the chopped onion over medium to high heat. Spread the onion on the bottom of the sprayed pie pan. Chop the tomatoes, with about half sliced into thin slices for topping. Mix egg beaters, milk, cheese and half of the tomatoes together and pour into the pie pan. Top with the rest of the tomato slices. Bake in 350° oven for 20-25 minutes or until the top is golden brown. (Serves 2. 145 calories per serving)