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.
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.
Each Serving Provides
Total Fat 5.1g
Total Carbohydrate 5.3g
Dietary Fiber 2.5g