Ingredients
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2 cups cooked white rice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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cooking spray
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1 ounce cheddar cheese, about 1/4 cup shredded
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1/2 cup onion (I use sweet onions, diced)
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1/2 cup celery, diced
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1/2 cup red bell pepper, diced
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1 teaspoon garlic, minced
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3/4 cup egg substitute
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2 large egg whites, lightly beaten
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1/4 cup plain fat-free yogurt
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1/4 teaspoon salt
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1/4 teaspoon hot pepper sauce (such as Tobasco or Wing-It, to taste)
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1 ounce cheddar cheese, about 1/4 cup shredded
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1 large egg, lightly beaten
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3 ounces andouille sausages (about 2/3 cup) or 3 ounces kielbasa, chopped (about 2/3 cup)
Instructions
- Preheat oven to 375.
- Prechop onion, celery, red pepper, sausage (or kielbasa).
- To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
- To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
- In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
- Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
- Enjoy!