Italian Spinach Pie
Aren’t eggs bad for me? NO! Not when eaten in moderation. This recipe has only ½ an egg per serving. This “pie” is a low-calorie, tasty alternative to your typical dinner. Serve it with 2 slices of whole-wheat toast and a colorful fruit salad to turn it into a meal!
Serves: 1 wedge
16oz low-fat cottage cheese
10oz package frozen chopped spinach
1 cup shredded low-fat mozzarella cheese
4 eggs, beaten
1 jar rpasted red peppers, drained and chopped
1/3 cup parmesan cheese
1 tsp dried oregano
- Thaw and drain spinach. (Tip: Be sure to drain as much liquid off as possible. A wire strainer works well. If not well drained, the finished product will be watery.)
- Pre-heat oven to 350 degrees, and lightly oil a 9-inch pie plate (or spray with non-stick cooking spray).
- Mix all ingredients.
- Pour into your greased pie plate.
- Bake for 40 minutes or until cooked through. Slice into 8 wedges and enjoy!