| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Eggs |
8 |
Servings |
INGREDIENTS
| 1 |
bn |
Fresh spinach; well rinsed and trimmed |
|
|
Salt and freshly ground pepper |
| 1 |
ts |
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 |
ts |
Dijon mustard |
| 2 |
oz |
Low-fat goat cheese |
| 1/3 |
c |
Parmesan shards |
| 2 |
ts |
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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