Snappy Herbed Spinach
“We have a small group that meets once a week for exercise and to share ideas on 'light & tasty' foods that are good for us but also quick," writes Eva Brookman of Davis, Illinois. "This is one of our favorite recipes.”
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Microwave
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1 teaspoon butter
- 2 tablespoons finely chopped onion
- 2 eggs
- 1/3 cup fat-free milk
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup cooked long grain rice
- 1/2 cup shredded cheddar cheese, divided
DIRECTIONS
In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power for 1 minute, stirring after 30 seconds. Set aside.
In a large bowl, whisk the eggs, milk, Worcestershire sauce, salt and rosemary. Stir in the spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8-in. x 4-in. microwave-safe dish coated with cooking spray.
Microwave, uncovered, on high for 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160°. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.