| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Main dish, Low-cal |
6 |
Servings |
INGREDIENTS
| 2 |
|
14 1/2 oz cans unsalted whod |
| 1 |
c |
Minced fresh basil |
| 1 |
|
10 oz. pkg frozen chopped sd |
| 1 |
|
15 oz. carton lite ricotta e |
| 2 |
|
Eggs, lightly beaten |
| 1/4 |
ts |
Salt |
| 6 |
|
8" flour tortillas |
|
|
Veg. cooking spray |
| 1/4 |
c |
Freshly grated lite Parmesae |
INSTRUCTIONS
Put tomatoe in food processor and pulse 6 to 8 times or until it is
coarsely pureed.
Transfer tomatoe to a medium saucepan, add basil. Bring to a boil, reduce
heat and simmer 25 minutes, stirring frequently.
Combine spinach, ricotta cheese, eggs, and salt, stir well. Spoon spinach
mixture evenly down center of tortillas. Roll up tortillas, place seam
side down in a 13 x 9 x 2" baking dish coated with cooking spray. Spoon
tomato mixture over tortillas, and sprinkle with Parmesan Cheese. Bake at
375 for 30 min or until thoroughly heated.
234 calories, 7.5g fat, 87mg cholestrol
Jenny Craig
Posted to MM-Recipes Digest V4 #005
From: robertss@cadvision.com
Date: Sat, 4 Jan 1997 09:20:57 -0700
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