** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 F Lightly coat an 8-inch pie pan with non-stick cooking spray.
2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes.
3. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture.
4. Chop spinach lightly, and set mushrooms and spinach aside.
5. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt.
6. Add the mushrooms and spinach, and mix well.
7. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf.
8. Let cool for 10 minutes to set before cutting.
9. Cut into 16 wedges. Yield: Makes 16 thin wedges.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Mushroom, MSG, Cheese allergies.
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