| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Appetizers, Hors d’oeuv, Hot, Low fat | 16 | Servings |
INGREDIENTS
| 1 1/2 | c | Egg Beaters® 99% egg substitute |
| 3/4 | c | Skim milk |
| 1 | tb | Dried onion flakes |
| 1 | tb | Grated Parmesan cheese |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Freshly ground black pepper |
| 1/4 | c | Dry bread crumbs |
| 3/4 | c | Shredded fat-free cheddar cheese |
| 1 | pk | (10 oz) frozen chopped spinach; thawed and, well drained |
| 1/4 | c | Diced pimientos;, optional |
INSTRUCTIONS
In a medium bowl, combine egg beaters, milk, onion flakes, Parmesan cheese, garlic powder and pepper; set aside. Sprinkle bread crumbs evenly onto the bottom of a lightly-greased 8x8x2 inch baking dish. Top with 1/2 cup cheddar cheese, then spinach. Pour egg mixture evenly over spinach; top with remaining cheddar (and pimientos, if desired). Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutes. Cut into 2 inch squares. Serve hot. Recipe by: Egg Beaters Package Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 24, 1998
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