Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --crepe--
   1                    egg white -- beaten
     1/4  cup           cooked arborio rice
   3      ounces        grated montasio or asiago cheese
                        --topping--
   1      teaspoon      olive oil
   1      cup           mushrooms -- sliced
   3      ounces        chopped cooked new potatoes
     1/2  cup           sliced onion
     1/4  teaspoon      dried rosemary
     1/4  teaspoon      salt
   1      teaspoon      balsamic vinegar
     1/2  cup           baby salad greens
     1/2                red bell pepper -- cut in thin strips

Preparation:

Preheat oven to 400 oF. Coat an 8" pie plate with nonstick cooking spray. To make crepe, in medium size bowl, lightly beat egg white. Mix in rice and cheese until well blended. Press into pie plate and bake until cheese is bubbly and lightly browned, about 12 minutes. Carefully remove frico with a spatula to a plate and keep warm. To make topping, in a medium nonstick pan, heat oil. Add mushrooms, potatoes, onion and rosemary. Saute until mushrooms and onion are soft. Sprinkle with salt and vinegar. Top frico with salad greens, mushroom-potato mixture and red bell pepper strips. Serving (1/2 frico with 1/4 cup salad) provides: 1/2 fat, 2 1/4 veg, 2 pro, 3/4 bread, 10 cal.