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cooking spray |
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| 1 cup |
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onion(s), yellow, sliced |
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| 10 oz |
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chopped frozen spinach, thawed and well-drained |
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| 1 cup |
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fat-free ricotta cheese |
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| 3/4 cup |
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Kraft Free Shredded Cheddar Cheese, or other brand |
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| 2 |
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slice Borden Fat Free Singles American Cheese, or other brand, torn |
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| 1/4 cup |
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fat-free bleu cheese dressing |
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| 3 |
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large egg(s), lightly beaten |
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| 1 tsp |
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Dijon mustard |
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| 1 tsp |
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dried oregano |
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| 1/2 tsp |
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table salt |
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| 1/4 tsp |
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black pepper |
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| 1/4 cup |
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Kraft Non-Fat Grated Cheese Topping, or other fat-free parmesan cheese |
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| 1 |
Preheat oven to 375ºF. Coat a 9-inch nonstick pie pan with cooking spray. |
| 2 |
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and sauté until soft and golden, about 5 minutes. |
| 3 |
Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper. Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated cheese topping. |
| 4 |
Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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