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Snappy Herbed Spinach
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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
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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |