Prep & Cooking Time: 1 hr. 0 min.
Yield: 4 servings
Serving Size: 8.000 ounces
1/4 cup (1 ounce) feta cheese, crumbled
2 eggs
6 egg whites
1/4 cup sharp cheddar cheese, grated
1/4 tsp dried thyme
2 Tbsp fresh dill, chopped
1 tsp olive oil
2 cloves garlic, minced
10 ounces (4 cups) mushrooms, chopped
1 cup onions, chopped
10 ounce package of fresh spinach, washed, stems removed
Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large nonstick pan heat oil over medium heat. Add onions and garlic and saute for a few minutes until lightly golden. Add mushrooms and thyme and continue cooking over low heat for 5 minutes. Remove pan from heat. In a separate large pan over medium heat add spinach (as room in the pot allows) and cook until wilted. Continue adding spinach to the pot as spinach wilts. Remove from heat. Drain and press any excess liquid from spinach using a colander. Remove, coarsely chopped spinach and set aside in a small bowl. In a large bowl, beat eggs, egg whites, dill and pepper. Once the eggs are well beaten, add spinach, mushroom mixture, and feta cheese. Place mixture in an oven safe dish and bake in the oven for 30 minutes, until solid and top is lightly golden.
Nutrition Facts
Per 8.000 ounces
Total Calories:
135
Carbohydrates:
8.14 g
Total Fat:
6.41 g
Protein:
12.85 g
Sat Fat:
3.22 g
Fiber:
2.15 g
Cholesterol:
37 mg
Sodium:
232 mg
Diabetic exchange:
Meat: 1.750
Vegetable: 2.500
