| 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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