Snappy Herbed Spinach

Name: Snappy Herbed Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 teaspoon butter; 2 tablespoons finely chopped onion; 2 large 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

We have a small group that meets once a week for exercise and to share ideas on tasty lower-fat foods that are good for us but also quick. This is one of our favorite recipes. —Eva Brookman, Davis, Illinois

Ingredients

1 teaspoon butter
2 tablespoons finely chopped onion
2 large 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 1 minute, stirring after 30 seconds. Set aside.
In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and rosemary. Stir in spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8x4-in. microwave-safe dish coated with cooking spray.
Microwave, uncovered, on high 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes or until firm and a thermometer reads 160°. Cover and let stand 5 minutes before cutting.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as Herbed Spinach Bake in Light & Tasty February/March 2008

Reviews

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Average Rating:

Brossi

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.
daisywilken

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.
Jam935

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