A yummy way to dish up your veggies. This is perfect with a green salad as a light supper or a slice for lunch.

INGREDIENTS                                       (click photos to enlarge)

 

 

 

 

 

2 cups of fresh torn kale
4 large carrots
1/2 medium yellow onion
2 small red potatoes
2 eggs, beaten
1/2 cup parmesan cheese
1/2 cup of non-fat milk
2 tbsp all-purpose flour
2 egg whites, beaten
1 tsp. nutmeg
1 frozen pie crust ( I found this one at Trader Joe’s)

DIRECTIONS

Preheat oven to 350 degrees. Place kale and onion in food processor. Once blended into a fine mixture add to a large mixing bowl. Repeat with carrots and potatoes and add to mixing bowl. In a small bowl beat the two eggs together and mix into the veggie mixture. Add cheese and milk and mix together. Add in flour, salt, pepper and nutmeg. Mix together.
In a medium bowl, beat egg whites until soft peaks form. Fold whites, a third at a time, into vegetable mixture. Set aside. Take pie crust and place into pie dish. Add veggie mixture and with extra pie crust roll out into strips for a lattice top.
Bake until puffed and golden, 30 to 40 minutes. Serve warm or at room temperature.