Spinach Pie
By: Cindy Mulligan
Published: Thursday, December 10, 2009 - 11:18pm

Ingredients




Ingredients:

Nonstick cooking spray

1 package (10 oz) frozen chopped spinach, thawed
1 medium onion, thinly sliced
1 medium carrot, peeled and grated
1 cup chicken broth
1/4 teaspoon dried marjoram, crumbled
2 egg whites
1 whole egg
1 cup skim milk
1 cup shredded Swiss cheese
1/4 teaspoon black pepper

Preparation

1 Directions: 2 Preheat oven to 350.  Coat a 9” pie pan with nonstick cooking spray.  Squeeze all the water out of the thawed spinach; set aside. 3 In a small saucepan, cook onion and carrot with chicken broth and marjoram, uncovered, at low boil, stirring occasionally, until all liquid has evaporated and vegetables are nearly glazed.  This will take about 20 minutes.  Spread vegetables out on a sheet pan to quickly cool. 4 In a bowl, whisk egg whites and whole egg.  Add milk, spinach, cheese, pepper and the cooled vegetable mixture.  Mix well. 5 Pour mixture into pie pan; bake uncovered for 25 to 30 minutes, until filling is set.  Remove and cool.

About


Well, in the words of Popeye... "I yam what I yam." I have no idea what I really mean by that - but any time I eat spinach, Popeye cartoons come to mind.
In any case, this is a very tasty and low in fat recipe from the "Diabetics for Dummies" cookbook. I feel incredibly healthy with every bite. Enjoy!