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Yield
6 servings (serving size: 1 wedge and about 1/4 cup tomato mixture)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 6 ingredients and 1/4 teaspoon salt in a small bowl. Set aside.

Step 3

Combine fat-free ricotta, black pepper, remaining 1/4 teaspoon salt, eggs, and egg whites in a medium bowl.

Step 4

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.

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