Spinach Cheddar Squares
1 Tablespoon dry breadcrumbs
3/4 cup shredded reduced-fat cheddar cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry. (I forgot to chop mine but it was still good.)
1/4 cup finely chopped sweet red pepper
1-1/2 cups egg subsititue
3/4 cup fat-free milk
2 Tablespoons grated Parmesan cheese
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/4 teaspoon Garlic powder
1/4 teaspoon pepper
1. Sprinkle bread crumbs evenly into an 8-inch square baking dish coated with cooking spray. Top with 1/2 cup cheese, spinach and red pepper. In a small bowl, combine the remaining ingredients, pour over the top.
2. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
1 piece equals 219 calories,
10 g Fat,
31 mg cholesterol,
596 mg sodium,
9 g carbohydrate,
2 g fiber,
26 g protein
I love eggs. Any Breakfast that includes eggs, will catch my interest. The only thing that normally turns my attention from eggs is an omelet with veggies. So when I saw this recipe I wasn’t too excited to try it, but I was in the mood to try something new. This omelet is delicious and very filling. It has a crisp breaded bottom, fluffy inside, cheesy exterior; on top of it you can hardly taste the spinach! If you don’t believe me, just ask Lil. Normally she doesn’t eat anything with green veggies and she devoured this omelet so fast I thought she had breathed it in. It takes some time to prep, which is the only down side. I would suggest cutting the veggies the night before, that way in the morning all you have to do, is pour everything in a baking dish and let it cook for an hour. I think this is a great recipe for Lacto-ovo vegetarians!