Crustless Crab Quiche - cooking recipe

Ingredients

nonstick cooking spray
1 tsp. olive oil
1 yellow onion, chopped
4 roma tomatoes, peeled, seeded and chopped
1 green onion, chopped
2 c. fresh or canned crab meat
1/4 tsp. salt
1 tsp. dried dill
1 c. chopped fresh parsley
1/4 tsp. white pepper
1 - 8 oz. carton fat free liquid egg substitute
3 Tbsp. grated parmesan cheese

Preparation

Heat oven to 350 degrees.
Lightly coat a 10 inch glass pie pan with cooking spray.
Set aside.
In large nonstick skillet heat olive oil over medium low heat.
Add onion and saute 2 to 3 minutes until soft.
Add tomatoes and green onion.
Cook 3-4 minutes until tomatoes give up moisture but not until soupy. Remove from heat and cool slightly.
In medium bowl combine crab, salt, white pepper, dill and parsley.
Stir in tomato and onion mixture.
Toss to mix evenly.
Pour egg substitute on top, stir well.
Transfer to pie pan.
Sprinkle parmesan cheese on top. Bake for 30 to 35 minutes or until set.
Cool 10 - 15 minutes before cutting.