MiladyB

Crustless Mushroom-Spinach Quiche

INGREDIENTS


1-1/2 cups sliced fresh mushrooms

1-1/2 cups thinly sliced zucchini

1 cup chopped green pepper

1/2 cup chopped onion

1 garlic cloves, minced

2 teaspoons canola oil

1 carton (15 ounces) part-skim ricotta cheese

1-1/4 cups egg substitute

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

3/4 cup crumbled feta cheese

1 tablespoon minced fresh parsley

1-1/2 teaspoons minced fresh thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 medium tomato, seeded and chopped


SERVINGS 6


PREP 20 min.

COOK 45 min.

TOTAL 65 min.


DIRECTIONS



Line the bottom of a 9-in. springform pan coated with nonstick cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes. Yield: 6 servings.


NUTRITIONAL INFO



Nutritional Analysis: 1 slice equals 244 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 625 mg sodium, 13 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote