Snappy Herbed Spinach Recipe

4.5 3 3
Snappy Herbed Spinach Recipe
Snappy Herbed Spinach Recipe photo by Taste of Home
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Snappy Herbed Spinach Recipe

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4.5 3 3
Publisher Photo
“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.”
Recommended: Your October Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Snappy Herbed Spinach in Light & Tasty February/March 2008, p19

Nutritional Facts

1 piece: 174 calories, 8g fat (4g saturated fat), 124mg cholesterol, 492mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 10g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Snappy Herbed Spinach in Light & Tasty February/March 2008, p19

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Brossi User ID: 8526235 235267
Reviewed Oct. 20, 2015

"Made this tonight. Was easy to prepare. We did think that there was too much spinach. Next time would reduce spinach amount and add some 'other' vegies - such as zucchini, celery. I think a clove of garlic would also improve the flavour. Would have this again with those minor changes. Very nice otherwise. Thanks for a lovely recipe."

MY REVIEW
daisywilken User ID: 2737979 108590
Reviewed Jul. 23, 2012

"Instead of rosemary maybe basil, even fresh at this time. Or my favorite thing to use is LEMON PEPPEER blends. Goes with anything."

MY REVIEW
Jam935 User ID: 5893505 157791
Reviewed Jul. 23, 2012

"I have not made this recipe yet, but I would like to know what herb could be replaced for the rosemary. I do not care for this herb. Judith"

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