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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got the base for this recipe from Mr. , but made so many changes, to make it unique to me. This is a great recipe for the low-carb dieter. Ingredients:
2/3 cup fresh mushrooms, sliced |
2 green onions, sliced on the diagonal |
1/2 cup reduced-fat cheddar cheese, shredded |
1/2 cup parmesan cheese, grated |
1/2 cup part-skim mozzarella cheese, shredded |
3 eggs |
3/4 cup fat-free half-and-half |
3/4 cup skim milk |
1/4 cup plain flour |
1 1/2 cups fresh spinach, sliced |
1 roma tomato, sliced in rounds |
1 teaspoon red pepper flakes |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease 9 or 10 inch pie plate.
3. Saute mushrooms and onions in olive oil about 3 minutes. Place as bottom layer in pie plate.
4. Layer with spinach then tomato rounds.
5. Sprinkle with the 3 cheeses and pepper flake and set aside.
6. Whisk eggs, half & half, milk and flour together in a bowl, pour over cheeses in dish.
7. Bake uncovered at 350°F for about 25-30 minutes or until just set.
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