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| INGREDIENTS |
| 8 |
large eggs, well beaten |
| 1 cup |
part skim Ricotta cheese |
| ½ cup |
1% milk |
| 1 cup |
low fat Mozzarella cheese, grated |
| ½ cup |
thinly sliced scallions |
| 5 |
leaves fresh basil, chopped |
| 2 |
sprigs fresh oregano |
| ¼ tsp. |
black pepper |
| 1 pkg. |
(10 oz.) frozen chopped spinach, thawed and drained well |
| 1 cup |
coarsely chopped plum tomatoes |
| ¼ tsp. |
salt |
|
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|
| RECIPE |
- Preheat oven to 325ºF.
- Grease a large baking dish with cooking spray.
- In a large bowl, whisk the eggs and Ricotta cheese until just combined.
- Stir in milk, basil, oregano, salt, and pepper.
- Fold in spinach, tomatoes, and scallions.
- Spread mixture evenly in the prepared baking dish.
- Top with grated Mozzarella cheese.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
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| SERVING SUGGESTION |
SERVING SIZE:
1/6 wedge
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
150 |
|
| Total Fat |
4 g |
|
| Sodium |
400 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
2 g |
|
| Protein |
21 g |
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