Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Serve with steamed sliced carrots and a mixed green salad.

Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
2 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place bread cubes in a 1 1/2-quart baking dish coated with cooking spray.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add spinach and garlic; sauté 2 minutes or until spinach wilts. Remove from heat.

  • Combine thyme, salt, black pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish; sprinkle with cheese.

  • Bake at 375° for 20 minutes or until set; let stand 5 minutes.

Nutrition Facts

186 calories; calories from fat 29%; fat 5.9g; saturated fat 2g; mono fat 1.6g; poly fat 0.5g; protein 16.9g; carbohydrates 18g; fiber 5.3g; cholesterol 112mg; iron 2.3mg; sodium 684mg; calcium 183mg.
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