12 C. fresh spinach or 2 packages frozen spinach, thawed
\n2 tsp. olive oil
\n1\/2 C. finely chopped onions
\n1 C. low-fat ricotta cheese
\n1\/2 C. egg substitute
\n1\/2 tsp. dried dill weed
\n1\/2 tsp. pepper
\npinch nutmeg (optional)
\n3 plum tomatoes, seeded, and chopped (1 C.)
\n1 T. grated Parmesan cheese<\/p>\n
Preheat the oven to 350\u00b0. Grease a 9″ pie plate. Steam the fresh spinach until just wilted. Press the water out of the cooked or thawed spinach and set aside. Heat the oil in a small skillet and cook the onions until soft but not brown. Combine the ricotta cheese, egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes and onions. Mix thoroughly and tip into the pie pan. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes. Let the quiche cool for 5 minutes before serving.<\/p>\n
Yield: 6 servings
\nCalories: 115
\nFat: 3g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 C. fresh spinach or 2 packages frozen spinach, thawed 2 tsp. olive oil 1\/2 C. finely chopped onions 1 C. low-fat ricotta cheese 1\/2 C. egg substitute 1\/2 tsp. dried dill weed 1\/2 tsp. pepper pinch nutmeg (optional) 3 plum tomatoes, seeded, and chopped (1 C.) 1 T. grated Parmesan cheese Preheat the oven to 350\u00b0. Grease a 9″ pie plate. Steam the fresh spinach until just wilted. Press the water out of the cooked or thawed spinach and…<\/p>\n