1 1/2 cups chopped cooked broccoli 1 cup frozen corn kernels -- thawed & drained 1/4 cup very finely chopped sweet red pepper 2 tablespoons chopped chives 1 cup low-fat -- (1%) cottage cheese 1/2 cup low-fat plain yogurt 1 whole egg 1 egg white 1/2 cup grated Parmesan cheese 1/4 cup all-purpose flour 1 tablespoon olive oil 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees. Lightly coat 9 inch glass pie plate with nonstick vegetable oil cooking spray. Add broccoli, corn, red pepper and chives to pie p late; gently toss to mix. Combine cottage cheese, yogurt, egg, egg white, Parme san cheese, flour, olive oil, baking powder and salt in electric blender. Whirl until smooth, scraping down sides as necessary. Pour egg mixture over vegetabl es in pie plate. Gently mix and smooth top with spatula. Bake in preheated 350 degree oven for 30-40 minutes until brown around edge and set in center. Remove to wire rack to cool for 15 minutes before slicing. Serve warm. Recipe from "O ne Million Recipes CD" busted by Judy R.