Directions:
- In a large skillet, saute onion and green pepper in 2 tablespoons oil until tender. Stir in 2 tablespoons flour, basil and fennel until blended. Add the spinach, mushrooms and tomato sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Place the remaining flour in a large bowl. Whisk the eggs, milk, salt and remaining oil until smooth. Stir in Parmesan cheese. Pour over vegetable mixture.
- Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 160°. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.35 Kcal (521 kJ) | ||
| Calories from fat | 81.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 14% | |
|---|---|---|---|
| Cholesterol | 49.92mg | 17% | |
| Sodium | 295.79mg | 12% | |
| Potassium | 134.88mg | 3% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.44 Kcal (642 kJ) | ||
| Calories from fat | 101.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 14% | |
|---|---|---|---|
| Cholesterol | 61.6mg | 17% | |
| Sodium | 364.98mg | 12% | |
| Potassium | 166.43mg | 3% | |
| Total Carbs | 7g | 2% | |
| Sugars | 2.76g | 9% | |
| Dietary Fiber | 0.74g | 2% | |
| Protein | 6.34g | 10% | |
| Vitamin C | 6.2mg | 8% | |
| Iron | 0.7mg | 3% | |
| Calcium | 135.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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