1piecerye bread - soaked in water and wrung out into crumbs; discard the crust
1ounceegg substitute
⅛teaspoongarlic powder
1pinchground black pepper
¼teaspoonKosher salt
2stalksgreen onions (scallions or green shallots) - sliced thin
2largemushrooms - (2 ounces) sliced thin
½smallgreen pepper (green capsicum) - seeded and diced
1largeRoma tomatoes - sliced thin
¼teaspoondried basil
¼teaspoondried oregano
½cupMozzarella cheese - non-fat shredded
Instructions
Preheat the oven to 375°F.
In a small bowl combine the beef, crumbled rye bread, egg substitute, garlic powder, pepper and salt. Coat a 9-inch pie pan with cooking spray. Press the beef into the pie pan making a crust.
Coat a non-stick sauté pan and sauté the shallots and mushrooms until almost cooked through. Place it on top of the beef shell. Top with diced green pepper and make rings of the tomato slices over the top. Sprinkle with herbs. Sprinkle with cheese and bake for 35 minutes until browned.
Allow the pie to rest for 5 minutes before removing from the pie pan onto a serving plate.