"I came up with this recipe as a high-protein vegetarian dish." --Kimberly Lindstrom, Shoreline, WA
1 1/2 cups coarsely chopped plum tomato
1 tablespoon chopped fresh basil
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon crushed red pepper
1 garlic clove, minced
1/2 teaspoon salt, divided
1 1/2 cups (6 ounces) fat-free ricotta
1/4 teaspoon black pepper
4 large eggs
4 large egg whites
1 cup chopped red onion
1 (8-ounce) package presliced mushrooms
3 cups bagged baby spinach leaves
How to Make It
Preheat oven to 350°.
Combine first 6 ingredients and 1/4 teaspoon salt in a small bowl. Set aside.
Combine fat-free ricotta, black pepper, remaining 1/4 teaspoon salt, eggs, and egg whites in a medium bowl.
Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add mushrooms; sauté 2 minutes. Add spinach; sauté 1 minute. Stir in egg mixture. Wrap handle of pan with foil. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with tomato mixture.