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Ingredients
- Green onions, snipped
- 1 teaspoon butter
- 1/4 pound mushrooms, minced
- 1 pkg. frzn spinach, thawed, liquid removed
- 1 clove garlic, chopped
- 1/4 teaspoon tarragon
- 3 teaspoon chopped parsley
- 4 large eggs
- 1/2 c. lowfat milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. shredded Parmesan cheese
Directions
- Saute onions in butter for 3 min, add in mushrooms and saute 5 min. Stir in spinach, garlic, tarragon, and parsley. Simmer over medium heat, stirring constantly till liquid evaporates. Beat large eggs with lowfat milk, salt, pepper. Add in cheese. Put together with sauteed vegetables and pour into a lightly buttered 9" pie pan. Bake in a 375 degree oven for 35 to 40 min or possibly till a knife inserted in center comes out clean. Cut in wedges and serve on individual plates with forks. Makes 6 to 9 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 2 servings | |
| Calories 313 | |
| Calories from Fat 164 | 52% |
| Total Fat 18.49g | 23% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 439mg | 146% |
| Sodium 1782mg | 74% |
| Potassium 1142mg | 33% |
| Total Carbs 12.02g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.55g | 4% |
| Protein 27.56g | 44% |
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