Serves: 8
Total Calories: 80

2 teaspoons canola oil
1/2 medium onion, finely chopped
2 cups cooked chopped vegetables (use a colorful assortment, such as red and green peppers and yellow squash)
2 eggs or 1/4 cup egg substitute
1 pound tofu, drained, divided in two
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/4 cup Parmesan cheese

1. Preheat oven to 325°F. Heat oil in a large skillet. Add onion and cook until onion is soft, about 5 minutes.

2. Add cooked vegetables and mix. Remove from heat and set aside.

3. Put eggs and half of the tofu into a blender and blend until smooth and creamy. Add remaining ingredients--except vegetable mixture and Parmesan cheese--and blend until smooth. Mix vegetables into tofu mixture.

4. Pour the tofu mixture into a large quiche dish or pie pan.

5. Sprinkle with Parmesan cheese.

6. Bake for 50-60 minutes or until knife comes out clean.

EXCHANGES
1 Meat
1 Vegetable

NUTRITION FACTS
Calories 78
Calories from Fat 38
Total Fat 4g
Saturated Fat 1g
Cholesterol 53mg
Sodium 38mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 3g
Protein 6g

Nutritional Facts:

Serves: 8
Total Calories: 80
Calories from Fat: 28

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