7 egg whites 2 c. cooked brown rice 1 Tlb. all-purpose flour 1 c. evaporated fat-free milk 1 egg 1 c. (4 oz) shredded part-skim mozzarella cheese 1 c. chopped fresh asparagus 1/2 c fresh or frozen corn, thawed 1 jar (4 1/2 oz.) sliced mushrooms, drained 1/3 c. finely chopped carrot 1/4 c. finely chopped red onion 2 Tlb. minced fresh parsley 3/4 tsp. dried basil 1/2 tsp salt 1/4 tsp dried oregano 2 Tlb. grated Parmesan cheese

In a small bowl, whisk 1 egg white. Add rice; stir until blended. Press onto the bottom and up the sides of 9 in. deep-dish pie plate coated with cooking spray. In a large bowl, whisk flour and milk until smooth. Whisk in egg and remaining egg whites. Stir in the mozzarella cheese, asparagus, corn, mushrooms, carrot, onion, parsley, basil, salt and oregano. Pour into crust; sprinkle with Parmesan cheese. Bake 375 deg for 45-50 min or until a knife inserted near the center comes out clean. Let stand for 10 min before cutting.

Recipe makes 6 servings.