6 ounce pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion, chopped
1-1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg
2 large egg white
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 ounce frozen chopped broccoli, thawed and well-drained (you can substitute spinach)
1 tablespoon grated Parmesan cheese

Preheat oven to 375ºF.

Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat.

Add onion and sauté until soft, about 3 minutes.

Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt, and pepper; mix well and fold in broccoli.

Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes.

Let stand 10 minutes before slicing into 8 pieces.

POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy

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