2 cups grated raw potato, firmly packed
1/4 cup grated onion
1 teaspoon salt
1 egg, lightly beaten
1 teaspoon olive oil
1 tablespoon butter
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups chopped broccoli, in bite-size pieces
1 cup shredded cheddar cheese
3 eggs
1/3 cup nonfat milk
Preheat oven to 400ºF. Oil a 10-inch pie pan. Combine grated potato, onion, salt and egg in a bowl and mix well. Transfer to the pie pan and pat it into place; build up the sides to form an edge. Bake for 30 minutes, and then brush the crust with the olive oil and return to the oven. Turn temperature down to 375ºF. and back for 10 more minutes.
Heat the butter in a large pan or skillet. Add onion, garlic, salt, pepper, basil and thyme. Sauté over medium heat for 5 minutes. Add broccoli, cover and cook until tender, stirring occasionally, about 8 minutes.
Spread half the cheese onto the baked crust. Spoon the broccoli mixture on top, then top with the remaining cheese. Beat the eggs and milk together, and pour over the top. Bake 35 minutes, or until set.
Per Serving: 327 Calories; 18g Fat (48.7% calories from fat); 18g Protein;
25g Carbohydrate; 5g Dietary Fiber; 225mg Cholesterol; 1094mg Sodium.
Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat
Milk; 2 1/2 Fat.