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Ingredientes
- 1 x refrigerated pie crust circle
- Â Â (from a 15-ounce package)
- 6 x bacon strips
- 8 ounce fresh white mushrooms sliced
- Â Â (about 2 1/2 c.)
- 1 c. sliced onion
- 1 ct lowfat sour cream - (8 ounce)
- 3/4 tsp salt
- 3/4 tsp oregano leaves, crushed
- 1/8 tsp freshly-grnd black pepper
- 4 lrg Large eggs
Direcciones
- Preheat oven to 425 degrees.
- Following package directions, place pie crust circle in a 10-inch tart pan or possibly 9-inch pie plate; trim or possibly flute edge. Bake till just golden brown, 5 to 7 min; cold slightly; set aside.
- In a large skillet over medium heat, cook bacon till crisp, about 5 min. Remove to paper towels; crumble; set aside.
- Pour off bacon drippings from pan. Add in mushrooms and onion; cook, stirring frequently, till mushroom liquid evaporates, 6 to 8 min; cold.
- In a large bowl beat till smooth lowfat sour cream, Large eggs, salt, oregano and black pepper. Pour over baked crust; top with cooled mushroom mix; sprinkle with bacon.
- Bake for 15 min. Reduce heat to 300 degrees; bake till a knife inserted in the center comes out clean, 5 to 7 min longer.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 150 | 70% |
| Total Fat 16.63g | 21% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 609mg | 25% |
| Potassium 257mg | 7% |
| Total Carbs 7.32g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.54g | 2% |
| Protein 8.98g | 14% |
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