 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Many years ago, I received this treasure from a seasoned cook in Tennessee. I've added my own touches, such as using fat-free sour cream and cutting down on the butter. -Susan Beckes, Wake Forest, NC Ingredients:
2 (10-ounce) packages frozen chopped spinach |
cooking spray |
1/4 cup chopped onion |
1/4 cup chopped red bell pepper |
2 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
2 tablespoons all-purpose flour |
2 tablespoons grated fresh parmesan cheese |
2 teaspoons butter, melted |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 (8-ounce) carton fat-free sour cream |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 350°.
2. Cook spinach according to package directions; drain well. Place spinach in a large bowl.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and bell pepper; sauté 2 minutes or until tender.
4. Add onion mixture, eggs, and egg whites to spinach. Add flour and next 5 ingredients (through sour cream); stir to combine. Spoon mixture into a 9-inch pie plate coated with cooking spray. Sprinkle evenly with paprika. Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving.
|
|