Yield: 6 servings
Measure | Ingredient |
---|---|
10 ounces | Fresh spinach;or 12 oz froz |
2 \N | Eggs; well beaten |
1 cup | 2% milk; |
⅓ cup | Celery; chopped |
¼ cup | Onion; chopped |
2 tablespoons | Parmesan cheese; grated |
½ teaspoon | Salt; |
½ teaspoon | Nutmeg; |
Wash fresh spinach and discard stems. Steam in a covered saucepan over low heat until the leaves are wilted. Drain in a colander or sieve, press out liquid and chop spinach. (OR Thaw frozen chopped spinach and press out liquid.)
Mix remaining ingredients together, then fold in spinach. Pour mixture into a well greased 9 inch pie plate. Bake at 375 F for 45 minutes or until a knife inserted in the middle comes out clean. Cut into 6 wedges and serve warm.
⅙ recipe - 71 calories, 1 protein choice, ½ fruit & vegetable choice 5 grams carbohydrate, 6 grams protein, 3 grams fat Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Jan 1994