spinach and cheese bake
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| recipe by :jo merrill |
| serving size : 8 preparation time :0:00 |
| categories : cheese and eggs vegetables |
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| amount measure ingredient -- preparation method |
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| 1 lb. | spinach -- cleaned |
| 1 Tbsp | margarine |
| 1/3 cup | scallions -- chopped |
| 1/4 lb. | mushrooms -- sliced |
| 1/4 cup | parsley -- chopped |
| 6 | eggs -- beaten |
| 1/4 cup | evaporated skim milk |
| 1/4 tsp | pepper |
| 1/4 cup | celery salt |
| 1/4 tsp | tarragon |
| 1/2 cup | monterey jack cheese -- shredded |
| 1/4 cup | grated parmesan cheese |
| 1/2 cup | sunflower seeds, roasted |
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| wash, drain, stem and chop spinach. saute onions for 2 minutes in |
| margarine; add mushrooms, cook another minute; add spinach and continue |
| cooking and stirring for 2 more minutes. remove from heat and mix in |
| parsley. |
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| in a bowl, beat eggs until just frothy. blend in milk, pepper, celery |
| salt, tarragon and the shredded cheese. |
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| pour mixture into a nonstick baking dish. sprinkle with parmesan cheese |
| and sunflower seeds. |
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| bake at 3250f for about 45 minutes, or until firm and golden brown. |
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| per serving (excluding unknown items): 185 calories; 13g fat (61.9% |
| calories from fat); 12g protein; 7g carbohydrate; 3g dietary fiber; 149mg |
| cholesterol; 2575mg sodium. exchanges: 0 grain(starch); 1 lean meat; 1 |
| vegetable; 0 non-fat milk; 2 fat. |
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| nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 |
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| * exported from mastercook * |
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| (ID: 79004) Mirror: rec.food.recipes: Thu, May 8, 2003 |