1 large tomato, thinly sliced
8 ounces mushrooms, thinly sliced
1/2 medium onion, thinly sliced (1 1/2 ounces)
1/2 large green pepper, cut in thin strips (2 ounces)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon oregano
3 ounces kosher for Passover Swiss cheese, grated
Place mushrooms in large skillet with 1/4 cup of water and simmer, stirring often, until cooked. Arrange tomato slices in bottom of 9-inch pie plate. Top with mushroom slices, onion and green pepper; sprinkle with salt, garlic salt, and pepper. Sprinkle with Swiss cheese and oregano. Bake in 425 oven 15 minutes. Serve immediately. Serves two.
fat 12 g
carbohydrates 10 g;
sodium 848 mg.
This page was last updated January 5, 1998.