2 c. diced unpeeled potatoes (about 1/2 lb.)
1 tbsp. sunflower or corn oil butter
2 c. thinly sliced mushrooms (about 1/4 lb.)
4 scallions, thinly sliced
3 eggs
1/2 c. 1% fat milk
1 c. 1% fat cottage cheese
3/4 tsp. dill weed
Salt (optional)
1/4 tsp. coarse, ground black pepper

Preheat oven to 375 degrees. Place potatoes in a medium-size saucepan and cover with cold water. Cover pot, bring to a boil, reduce heat and boil gently for 4 minutes. Drain potatoes well.

In a medium-size skillet heat butter until hot. Add mushrooms and saute until lightly browned. Remove from heat, add potatoes and scallions and mix gently.

Spoon into a greased 9 inch pie plate. In the container of an electric blender place the eggs, milk, cottage cheese, dill weed, salt and pepper. Blend until smooth. Pour evenly over vegetables. Bake 35 minutes or until filling is set. Cool on rack about 10 minutes before serving. Serves 6.