| Prep Time 15 minutes + refrigerate 2 hours or overnight |
| Cook Time 50 minutes |
| Servings 7 (3/4-cup) servings |
Ingredients
- 1 onion chopped
- 1 teaspoon minced garlic
- 2 cups packed baby spinach
- 2 teaspoons all-purpose flour
- salt and pepper to taste
- Half loaf French or Italian bread cut into slices, divided
- 1 cup shredded reduced-fat Swiss cheese divided
- 2 eggs
- 3 egg whites
- 1 1/2 cups skim milk
- 1 tablespoon dijon mustard
Ingredients
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Instructions
- Preheat oven 350°F. Coat 9x9x2-inch baking dish with nonstick cooking spray.
- In large nonstick skillet coated with nonstick cooking spray, sauté mushrooms, onion, and garlic until tender. Add spinach, stirring until wilted, and add flour, stirring to mix well. Season to taste; set aside. Place half bread slices in prepared dish.
- Spread spinach mixture over bread and sprinkle with 3/4 cup cheese. Top with remaining bread and remaining 1/4 cup cheese.
- In bowl, whisk together eggs, egg whites, milk, and mustard. Pour egg mixture evenly over casserole, refrigerate 2 hours or overnight.
- Bake at 350°F 40 - 50 minutes or until puffed and golden.
Nutritional Info
Nutritional information per serving: Calories 210, Calories from Fat 22%, Fat 5g, Saturated Fat 2g,Cholesterol 62 mg, Sodium 352 mg, Carbohydrates 26g, Dietary Fiber 2g, Total Sugars 6g, Protein 16g
Terrific Tip: You can substitute 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry for fresh spinach, if desired. Adjust mushrooms and onions to your taste buds but they add great nutrition.
Nutritional Nugget: This is a great dish to try several days before your next cycle of treatment. Good source of vitamins and minerals.
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