| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Digest, Fatfree, Nov. |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Hot cooked rice |
| 1/4 |
c |
WW FF Parmesan Italian |
|
|
Topping |
| 1 |
T |
Chopped green onion tops |
| 1 |
|
Egg white |
| 8 |
|
Egg whites |
| 1 |
c |
Shredded FF white cheese |
| 2/3 |
c |
Skim milk |
| 1/4 |
c |
Sliced green onions |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground pepper |
| 1/4 |
t |
Ground nutmeg |
| 1 |
|
10 oz. frozen chopped |
|
|
Spinach, thawed and pressed |
|
|
Dry, I used fresh |
|
|
servings. |
INSTRUCTIONS
Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan
cheese, 1 tbl green onion tops and the egg white with fork. Press
mixture evenly on bottom and up side of pie plate. DO NOT leave any
holes. Bake 5 minutes. Beat egg whites untill almost peaking. Stir in
remaining ingredients. Pour into rice shell. Bake about 45 minutes or
until knife inserted in center comes out clean. Serve with additional
Parmesan cheese if desired. This is something I made last week from
adapting from Betty Crocker's 40th Anniversary Edition Cookbook.
Posted by Z3MAX@ttacs1.ttu.edu to the Fatfree Dig. Vol. 12 Iss. 13
Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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