Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

"I came up with this recipe as a high-protein vegetarian dish." --Kimberly Lindstrom, Shoreline, WA

Kimberly Lindstrom, Shoreline, Washington
Recipe by Cooking Light August 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

118 calories; calories from fat 33%; fat 4.3g; saturated fat 1.2g; mono fat 1.8g; poly fat 0.7g; protein 12.2g; carbohydrates 7.8g; fiber 1.5g; cholesterol 143mg; iron 1.4mg; sodium 328mg; calcium 131mg.
Advertisement