Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Mushrooms; sliced 1/2 c Skim milk
10 oz Spinach; fresh, washed and 1 ts Tarragon; fresh (or 1/2 tsp
-stems removed -dried)
2 Eggs 1/2 ts Black pepper; freshly
1 ct Cholesterol-free egg replace -ground
-ment; liquid (8 oz.) 1/4 ts Salt
1/2 c Parmesan cheese; grated

1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with
non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms
and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a
colander, and squeeze spinach to remove excess moisture. Chop spinach
lightly, and set mushrooms and spinach aside. 3. In a medium-sized
bowl whisk together the eggs and defrosted egg replacement, then stir
in the grated cheese, milk, tarragon, pepper and salt. Add the
mushrooms and spinach, and mix well. 4. Pour the egg-vegetable
mixture into the pie pan, and bake for 30 minutes on middle oven
shelf. Let cool for 10 minutes to set before cutting. Cut into 16
wedges. Yield: Makes 16 thin wedges. Each serving has approximately
55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated
fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol,
0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving:
2/3 meat, 1/2 vegetable.

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