Crustless Mushroom Spinach Tart |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 5 |
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You can add more or less spinach and mushrooms to suit your taste. Omit the breadcrumbs and it is South Beach Phase 1 friendly. If you use whole wheat breadcrumbs, as we did, it's good for phase 2. Enjoy! Ingredients:
2 tablespoons breadcrumbs |
4 ounces fresh sliced mushrooms |
1/2 cup chopped onion |
2 tablespoons olive oil |
5 ounces chopped fresh spinach |
1 cup 1% low-fat milk |
5 eggs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/4 cups reduced-fat mexican cheese blend, divided |
1/3 cup grated parmesan cheese |
Directions:
1. Coat a 9 inch pie plate with nonstick cooking spray.
2. Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside.
3. In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated.
4. Remove from the heat. Stir in spinach.
5. In a bowl, combine the milk, eggs, salt and pepper.
6. Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese.
7. Pour into the prepared pie plate.
8. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean.
9. Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.
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