This is almost like a corn cake topped with an omelet - very rich, filling, and yummy!
2 cups egg substitute or 8 whole eggs
3/4 cup 1%/low-fat or 2% milk
1 cup butternut squash, cubed small
1/2 cup chopped onion
1 small red bell pepper, chopped (optional)
3 oz. crumbled goat cheese
1 tsp dried or fresh sage
1 tsp salt
1 tsp black pepper
3/4 cup cornmeal
2 Tbsp butter, melted
1 tsp agave nectar or honey
4 Tbsp ice water
Prepare crust - Mix melted butter with cornmeal, add agave nectar or honey, then gradually add in ice water (without the ice!) until mixed well. Press into a 9" pie tin coated with non-stick spray and bake at 375 degrees F for 10 minutes. Remove from oven.
Mix the filling ingredients together with a whisk, then pour on top of the baked crust. Bake at 375 for about 50 minutes or until the center is set and toothpick can be inserted in center and it comes out clean. Serve warm. Pairs well with fresh fruit or a salad.
Serves 4 - 6 depending on serving size.