Source: dLife

Broccoli, carrot, Swiss cheese, and herb loaf.

Servings

1 cooking spray
1 fresh leeks , rinsed and finely chopped
1.75 cup Egg Substitute, frozen
0.25 cup fat free half and half
1 lb Broccoli, chopped, cooked, drained
0.25 tsp mace, ground
2 cup cooked carrot slices, drained
0.25 tsp dried dill weed
0.67 cup Bread, white, very low sodium, cubes (or whole wheat)
0.5 cup Cheese, Swiss, low sodium, diced , divided
0.5 tsp salt (optional)
0.5 tsp black pepper
1 oz pine nuts (optional)
1 cup salsa (optional)

1 Heat a cooking spray coated frying pan over medium heat. Cook leeks 5 minutes.
2 Whisk egg product and half and half and separate equally between 2 bowls.
3 Mix broccoli, half the leeks, and mace to one bowl and carrots, the rest of the leeks, and dill weed to the other.
4 Mix half the breadcrumbs, cheese, salt, and pepper into each bowl.
5 Cover the bottom of a 9 x 5 inch loaf pan with parchment paper. Coat with cooking spray.
6 Spread carrot mixture into bottom of pan and top with pine nuts. Spread broccoli mixture overtop.
7 Place loaf pan in a roasting pan and pour 2 inches of water in the roasting pan.
8 Bake loaf, at 350 degrees F, 45 to 55 minutes.
9 Let rest 5 minutes before serving. Serve salsa on the side, if desired.

Use any fresh vegetables that are in season.