Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425°f. in a medium skillet over medium heat, melt butter or margarine. sauté mushrooms, carrots, green onions and garlic for 5 minutes or until vegetables are crisp tender. stir in spinach, and cook for 1 minute longer; remove from heat. in a medium bowl, beat eggs; stir in ricotta cheese, salt, pepper and nutmeg until well combined. stir in vegetable mixture to cheese mixture. pour into the unbaked pie shell. bake for 10 minutes. reduce heat to 375° and bake for 35 minutes longer or until filling is set and crust is golden brown. let sit for 10 minutes before slicing. serve warm or at room temperature.

Target recipe: saute vegetables (i used red and green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender. grease 6 (6-ounce)custard cups. arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup. divide the sauteed vegetables evenly between the custard cups. combine egg beaters, milk and basil (i used fresh basil) and pour evenly into the cups. place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean. let it sit 5 minutes before serving.