Serves: 4
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

INGREDIENTS

- 3/4 cup textured vegetable protein
- 3/4 cup vegetable broth
- Vegetable Cooking spray
- 1 cup shredded carrots
- 1 small onion, finely chopped
- 1/4 cup chopped red bell pepper
- 2 cloves garlic, minced
- 3/4 cup shredded Idaho potatoes
- 1-1/2 teaspoons dried thyme leaves
- 1 teaspoon dried chives
- Salt and pepper, to taste
- 1 cup no-cholesterol real egg product
- 1 cup (4 ounces) fat-free Cheddar cheese, divided
- 4 fried, or poached, eggs

DIRECTIONS

Combine vegetable protein and broth in medium bowl; let stand
until broth is absorbed, 5 to 10 minutes.

Spray medium skillet with cooking spray; heat over medium
heat until hot. Saute carrots, onion, bell pepper, and
garlic until tender, about 5 minutes. Stir in potatoes
and herbs; season to taste with salt and pepper. Mix in
egg product and 3/4 cup cheese.

Pack mixture into greased 7-1/2 x 3-3/4 inch loaf pan. Bake,
loosely covered, at 350 degrees for 45 minutes; uncover and
sprinkle with remaining 1/4 cup cheese. Bake until loaf is
set and cheese melted, about 15 minutes longer. Let stand
10 minutes before serving.

Loosen sides of loaf with sharp knife; unmold onto serving
plate. Slice loaf and arrange slices on serving plates;
serve eggs on top or along side loaf.

Nutritional Information Per Serving:
Calories: 310, Fat: 7.4 g, Cholesterol: 211 mg,
Sodium: 493 mg, Protein: 36.2 g, Carbohydrate: 26 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 3 Meat