Ingredients
4 large eggs
1/4 cup skim or 2% fat milk
1/2 cup EVOO (extra virgin olive oil)
1 onion, chopped
2 cloves garlic, minced
1 pound fresh spinach, cleaned, stemmed and cut into pieces*
1/2 teaspoon Lite salt
1 cup low fat mozzarella cheese, divided
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1 teaspoon paprika (or smoked paprika)
Directions
1. Heat oven to 350 degrees. Spray a medium baking dish with a no-cholesterol cooking spray. Set aside.
2. In a medium bowl, whisk together eggs and milk. Set aside.
3. In a large stockpot, heat EVOO over medium heat.
4. Sauté onion and garlic for 2 to 3 minutes. Stir in salt. Add spinach. Reduce heat to low. Cover and steam for 5 minutes. Remove from heat.
5. Sprinkle 1/2 cup cheese in the bottom of prepared baking dish.
6. Gently spoon spinach mixture over cheese.
7. Sprinkle mixture evenly with pepper, nutmeg and paprika.
8. Pour milk and eggs gently over spinach mixture.
9. Top with remaining 1/2 cup cheese.
10. Bake for 20 minutes or until cheese bubbles. Let stand 5 minutes before cutting.
*I use kitchen scissors to make it quick and simple.
This dish is good with baked chicken breasts sprinkled with lemon pepper, a fruit salad served with fat-free cottage and dark crusty bread.
Enjoy! Linda
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