2 lg. carrots, scraped and shredded
1/2 c. chopped celery
1/4 c. chopped onion
1-2 tbsp. oil or butter

Saute onion and celery in oil or butter until limp. Add carrots and stir until thoroughly heated. Combine: 1 c. low-fat shredded Mozzarella cheese 1/4 c. Parmesan cheese 1/2 tsp. oregano 1/2 tsp. marjoram 1/4 tsp. pepper Salt as desired or preferred 3/4 c. egg substitute or equivalent egg whites, beaten

Fold vegetable mixture into cheese-egg-rice mixture. Pour into oiled 10 inch pie or quiche dish. Sprinkle, if desired, with chopped parsley. Bake for 20 to 25 minutes at 350 degrees or until knife inserted into center comes out clean. Serves about 6.