Prep: 20 minutes plus cooling
Grill: 40 minutes • Serves: 4
5 PICS egg whites
1/3 cup PICS fat free skim milk
1/4 teaspoon PICS salt
1/8 teaspoon PICS ground black pepper
1-1/2 teaspoons PICS extra virgin olive oil
1 medium red bell pepper, chopped
2 cups refrigerated diced potatoes with onion
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
3/4 cup PICS shredded reduced fat Cheddar cheese
1. Prepare outdoor grill for indirect grilling over medium-high heat. Line 9-inch square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan.
2. In medium bowl, whisk eggs, egg whites, milk, salt and black pepper.
3. In large skillet, heat oil over medium-high heat. Add bell pepper and potatoes; cover and cook 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook, uncovered, 3 minutes, stirring occasionally. Spread potato mixture in prepared dish; add egg mixture and sprinkle with cheese.
4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.
Approximate nutritional values per serving (4 squares):
270 Calories, 12g Fat, 5g Saturated, 245mg Cholesterol,
566mg Sodium, 19g Carbohydrates, 2g Fiber, 21g Protein
This dish can also be baked in a 375° oven for 25 minutes or until center is set and internal temperature reaches 160°.