1 med. carrot, cut into 2" julienne strips
1 c. sm. fresh broccoli flowerets
Vegetable cooking spray
3 (8") flour tortillas
2 tbsp. all-purpose flour
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. garlic powder
1/8 tsp. ground red pepper
1/3 c. skim milk
2 eggs, lightly beaten
2 egg whites
1/4 c. shredded Monterey Jack cheese
1/4 c. chopped green onions
1 (4 oz.) can chopped green chilies, drained
1 c. plain yogurt cheese

Arrange carrots in a vegetable steamer over boiling water; cover and steam 4 minutes. Add broccoli; cover and steam 2 minutes. Drain and set aside.

Coat a 9" pie plate with cooking spray. Cut each of 2 tortillas into 4 wedges and line pie plate, overlapping round edges in bottom with pointed tips extending 1" above edge of pie plate. Cover with remaining whole tortilla; set aside.

Combine flour and next 5 ingredients in a large bowl; gradually add skim milk, stirring with a wire whisk until blended. Add eggs and egg whites; stir. Add Jack cheese, green onions and chilies; stir. Add plain yogurt cheese; stir gently. Add carrots and broccoli; stir well.

Spoon mixture into tortilla shell. Bake at 325 degrees for 45 minutes or until set. Let stand 10 minutes on a wire rack. Yield: 6 servings (about 173 calories per serving).