Spinach-cheddar squares
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Egg Beaters® 99% egg substitute |
| ¾ | cup | Skim milk |
| 1 | tablespoon | Dried onion flakes |
| 1 | tablespoon | Grated Parmesan cheese |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Dry bread crumbs |
| ¾ | cup | Shredded fat-free cheddar cheese |
| 1 | pack | (10 oz) frozen chopped spinach; thawed and, well drained |
| ¼ | cup | Diced pimientos;, optional |
Directions
In a medium bowl, combine egg beaters, milk, onion flakes, Parmesan cheese, garlic powder and pepper; set aside. Sprinkle bread crumbs evenly onto the bottom of a lightly-greased 8x8x2 inch baking dish. Top with ½ cup cheddar cheese, then spinach. Pour egg mixture evenly over spinach; top with remaining cheddar (and pimientos, if desired). Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10 minutes. Cut into 2 inch squares. Serve hot.
Recipe by: Egg Beaters Package
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998
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