Ingredients for Crustless Mushroom Spinach Tart
- 1/2 cup breadcrumbs (optional, omit for Phase 1, use whole wheat for Phase 2)
- Sliced Mushrooms
- Onion
- Olive Oil
- Fresh Spinach
- 1% Low Fat Milk
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Reduced Fat Mexican Cheese Blend
- 1/4 cup grated Parmesan cheese
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How to Make Crustless Mushroom Spinach Tart
- Coat a 9-inch pie plate with nonstick cooking spray.
- Sprinkle bottom and sides with 1/2 cup breadcrumbs (optional, omit for Phase 1, use whole wheat for Phase 2). Shake out any excess.
- Set the prepared pie plate aside.
- In a large nonstick skillet, sauté 8 ounces of sliced mushrooms and 1/2 cup chopped onion in 1 tablespoon olive oil for 12-14 minutes, or until all liquid has evaporated.
- Remove from heat and stir in 5 ounces of fresh spinach until wilted.
- In a medium bowl, whisk together 1 cup milk, 2 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the mushroom and spinach mixture, 1 cup Mexican cheese blend, and 1/4 cup grated Parmesan cheese.
- Pour the mixture into the prepared pie plate.
- Bake at 350°F (175°C) for 35-40 minutes, or until a knife inserted near the center comes out clean.
- During the last 5 minutes of baking, sprinkle the remaining 1/4 cup Mexican cheese blend around the edges of the tart.
- Let the tart stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
17g
Fat
19g
Carbs
3g
