 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Found this in Betty Crocker Low carb cookbook. Ingredients:
1 tablespoon butter |
1 (10 ounce) package spinach, chopped |
1 red bell pepper, chopped |
3/4 cup milk, fat free |
2 tablespoons flour, all purpose |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
3 large eggs |
2 tablespoons parmesan cheese, grated |
Directions:
1. Heat oven to 350 degrees. Spray 9 inch glass pie plate with spray.
2. In nonstick 12-inch skillet, melt butter over medium heat. Cook spinach and bell pepper in butter about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
3. In small bowl, beat remaining ingredients except cheese with fork or wire whisk until smooth. Pour into skillet. Stir mixture, pour into pie plate.
4. Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese.
|
|