This
hearty dish is fit for any meal, from a Sunday brunch to a quick and inexpensive
dinner. For variations, feel free to add any leftover cooked vegetables.
2
teaspoons
olive oil
1
cup
chopped onion
3 cups
liquid egg substitute
2 10-ounce
packages frozen chopped spinach, thawed and drained well
½
teaspoon
garlic powder
¼
teaspoon
ground nutmeg
Salt
and pepper to taste
Gather ingredients and preheat oven to 375°.
Heat oil in a 10-inch heavy, ovenproof
skillet over medium heat. Add onion. Cook, stirring frequently, until tender,
about 5 minutes.
Combine egg substitute, spinach, garlic
powder, nutmeg, salt, pepper, and half of the Parmesan cheese.
Mix well.
Pour into skillet. Sprinkle on the remaining cheese. Cook for 2 minutes without
stirring, then place skillet in oven.
Bake, uncovered, until eggs are set and
lightly browned.
Cut into pie-shaped wedges to serve.
Enjoy!
Each Serving Provides
Calories 126
Total Fat 5.1g
Cholesterol 3mg
Sodium 264mg
Total Carbohydrate 5.3g
Dietary Fiber 2.5g
Protein 14.6g
No comments:
Post a Comment