8 oz. pkg. cole slaw mix (1/2 - 16 oz. pkg.)
1 c. sliced fresh mushrooms
1/2 c. thinly sliced yellow squash
1/2 c. thinly sliced zucchini
3/4 c. canned black beans, drained and rinsed
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. sea salt
1/8 tsp. pepper
1 tbsp. butter
1/2 c. flour
1/2 c. low-fat milk
2 eggs, beaten or 1/2 c. egg substitute
1/2 c. (2 oz.) shredded Provolone cheese

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add slaw mix, mushrooms, squash and zucchini. Sauté 5 to 7 minutes or until vegetables are tender, stirring frequently.

Stir in black beans and next 6 ingredients. Remove from heat and keep warm.

Coat a 9-inch pie plate or quiche pan with cooking spray; add butter.

Bake at 425°F for 1 minute or until butter melts. Combine flour, milk, and eggs in a medium bowl; stir well with wire whisk. Pour mixture into prepared pie plate (do not stir).

Bake at 425°F for 15 to 20 minutes or until puffed and browned. Spoon vegetable mixture into shell; sprinkle with cheese.

Bake 1 to 2 minutes or until cheese melts.

Serve immediately.

Servings: 4

Nutrition (per serving): 247 calories, 10.9g total fat, 127.2mg cholesterol, 955.7mg sodium, 375.7mg potassium, 24.1g carbohydrates, 4.1g fiber, 2.5g sugar, 13.9g protein, 5.9g saturated fat, 2.4mg iron, 103.7mcg folate, 249.7mg phosphorus, 490.9IU Vitamin A, less than 1mcg Vitamin B12, 4.7mg Vitamin C, 25IU Vitamin D.