| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Eggs |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fresh spinach, well rinsed |
|
|
and trimmed |
|
|
Salt and freshly ground |
|
|
pepper |
| 1 |
t |
Canola oil |
| 2 |
lb |
Leeks, quartered washed |
|
|
and finely chopped |
| 2 |
oz |
Canadian bacon, trimmed of |
|
|
fat and finely minced |
| 1 |
|
Egg, lightly beaten |
| 1/2 |
c |
Skim milk |
| 1 |
t |
Dijon mustard |
| 2 |
oz |
Low-fat goat cheese |
| 1/3 |
c |
Parmesan shards |
| 2 |
t |
Unsalted butter |
INSTRUCTIONS
From: plgold@ix.netcom.com Date: 19 Oct 1995 21:18:23 -0600 1.
Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie
plate with vegetable oil. Place the spinach leaves in a vegetable
steamer over low heat and steam until just wilted, about 1 minute.
Line the pie plate with the spinach leaves. Season with salt and
freshly ground pepper to taste. 2. Heat the oil in a saucepan. Add
the leek, cover, and sweat for 5 minutes. 3. Whisk the Canadian
bacon, egg, skim milk, mustard, and goat cheese, and add the leek.
Pour the mixture carefully over the spinach, top with the Parmesan,
and dot with the butter. Bake for 45 minutes, or until set. Serve
warm. Serves 8. Per serving: Cal.130 Carb. 14g Protein 10g Chol.
34mg Fat 5g/32% REC.FOOD.RECIPES ARCHIVES /EGGS From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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