You will need:
One 12-ounce can evaporated skimmed milk
1/3 cup low-fat cottage cheese
¼ cup grated Parmesan cheese
2 eggs
3 egg whites
½ teaspoon salt
¼ teaspoon black pepper
One 10-ounce box frozen chopped spinach, thawed and squeezed dry
Plain Pie Crust, baked and cooled (I highly suggest a deep dish crust.)
1. Preheat the oven to 425° F.
2. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
1/3 cup low-fat cottage cheese
¼ cup grated Parmesan cheese
2 eggs
3 egg whites
½ teaspoon salt
¼ teaspoon black pepper
One 10-ounce box frozen chopped spinach, thawed and squeezed dry
Plain Pie Crust, baked and cooled (I highly suggest a deep dish crust.)
1. Preheat the oven to 425° F.
2. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
3. Place the pie plate on a jelly-roll pan; spread the spinach over the pie crust, then pour the filling over the spinach.
4. Bake 15 minutes; reduce the oven temperature to 350° F and bake until the filling is set, 20 minutes longer.
5. Let cool 10 minutes before serving.
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