This softly baked custard of eggs and cheese is the perfect texture for us at any stage. You can vary the vegetables; I often sauté spinach in place of broccoli, and add a few diced roasted peppers from a jar. Leftovers heat up nicely in the microwave.

1 tablespoon butter
1 small onion, chopped
4 slices turkey bacon, diced
One 10-ounce package frozen chopped broccoli, cooked and drained
4 large eggs
1/2 cup part skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 ½ cups (about 6 ounces) grated cheddar

Preheat oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray. Melt the butter in a nonstick skillet and sauté the onion and bacon over medium high heat until golden, about 6 minutes. Add broccoli and cook until mixture is tender, about 6 minutes; set aside to cool.

Beat eggs, ricotta, salt, pepper, and nutmeg in large bowl. Fold in cheddar and cooled vegetables. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.

WLS portion of 1/8th wedge: Calories 171, fat 10 g, carbs 4.5 g, protein 15 g

Serves 4