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Prep Time: 20 minutes
Cooking Time: 40 minutes
Yield: 6 servings
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Related recipes: Cheese,
Citrus, Corn-Free, Dairy Foods, Delicious
Living Magazine, Eggs,
Grains, Herbs, Low-Fat,
Mediterranean,
Onions, Soy-Free,
Spinach, Spring,
Tomatoes, Vegetarian
Savor the flavors of Greece with this simple recipe. Serve as an
entree with pilaf or pasta and stuff leftover frittata into a pita with lettuce, tomato and
mustard for a fast lunch.
Ingredients
1 16-ounce (455g) container nonfat cottage cheese
4 ounces (115g) feta cheese, crumbled
2 Tbsp (15g) flour
1/2 cup (120mL) egg white substitute or 4 egg whites
3 10-ounce (285g) packages frozen spinach, thawed and
well-drained
1/4 cup (45g) dried, minced onion
2 Tbsp (30mL) lemon juice
2 Tbsp (10g) dried dill
Black pepper to taste
Lemon wedges for garnish
Directions
Preheat oven to 350°F (175°C).
In a food processor, combine nonfat cottage cheese, feta cheese and
flour until smooth. Add egg whites, drained spinach, onion, lemon juice, dill and pepper to
taste and combine well.
Spray a 9-inch (23cm) round or square baking dish with nonstick cooking
spray. Pour in spinach mixture and bake 40 to 45 minutes or until knife inserted in the center
comes out clean. Cool 10 minutes before cutting. Garnish with lemon, if desired.
Nutrition Facts
Calories: 136
Fat: 1g
% fat calories: 9%
Cholesterol: 9mg
Fiber: 4g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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