Wow! This tasted far too decadent to be good for
you! Hard to believe its Low Cal & Low Carb!
Made the night before and simply had to warm up and toss the salad when got home from work. Definitely a company dish; Mother’s Day or New Year’s Day brunch!
Made the night before and simply had to warm up and toss the salad when got home from work. Definitely a company dish; Mother’s Day or New Year’s Day brunch!
True test will be: How well
it will freeze?
10 oz
fresh spinach
2 t
olive oil
1 t
minced garlic
¾ c
minced onions
¾ c
chopped mushrooms
2/3 c
5% ricotta cheese
2/3 c
2% cottage cheese (I used 10%)
1/3 c
grated cheddar cheese
2 T
grated Parmesan cheese (I forgot to add)
1 egg
1 egg
white
3 T
chopped fresh dill (or 2 t dried)
pinch
of pepper
Preheat
oven to 350 degrees.
Spray 8
in spring form pan with cooking spray
Cook
spinach over high heat just until it wilts.
Squeeze out excess water, chop and set aside.
In a
large nonstick skillet, heat oil over med heat; add garlic, onions and
mushrooms. Cook for 5 mins or until
softened. Remove from heat and add
chopped spinach, ricotta, cottage, cheddar and parmesan cheeses, eggs, dill and
pepper. Mix well.
Pour
into prepared pan and bake for 35-40 mins or until knife inserted in centre
comes out clean.
6
servings / 134 cal/ 13g protein/ 7g fat/ 6 g carb/ 2g fibre/ 259mg sodium/ 54mg
chol
Courtesy of: The Best Low Carb Cookbook by Robert Rose
