1 package (10 ounces) frozen chopped spinach
2 eggs
½ cup egg substitute
3/4 cup shredded reduced-fat cheese
15 oz of canned diced tomatoes, no salt added
1/4 cup of skim milk
Preparation:
Microwave the spinach for 2 1/2 minutes on high.
Drain the excess liquid.
Line a 12-cup muffin pan with foil baking cups.
Spray the cups with cooking spray.
Combine the eggs cheese, tomatoes, milk, and spinach in a bowl. Mix well.
Divide evenly among the muffin cups.
Bake at 350°F for 20 minutes, until a knife inserted in the center comes out clean.
Makes: 6 servings
Serving size: 2 veggie cups
LA Exchange: ½ Protein, 2 Vegetables
