Low Carb Italian Bake

Name: Low Carb Italian Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 3 link 4/lb Italian Sausage pork; 2 cup Cheese shredded motzarella (by TIMBERROCK); 1 large Egg fresh whole raw; 1 serving Bird's Eye Frozen Chopped Spinach; 16 oz Ricotta Cheese part skim milk; .5 tsp Salt; .5 tsp Garlic powder; .25 tsp Pepper black; 1 serving Tomatoes Roma Fresh 1 Med; .25 cup pieces or slices Mushrooms fresh; .25 cup Parmesan Cheese grated

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

3 link, 4/lb Italian Sausage, pork 2 cup Cheese, shredded motzarella (by TIMBERROCK) 1 large Egg, fresh, whole, raw 1 serving Bird's Eye Frozen Chopped Spinach 16 oz Ricotta Cheese, part skim milk .5 tsp Salt .5 tsp Garlic powder .25 tsp Pepper, black 1 serving Tomatoes, Roma, Fresh, 1 Med .25 cup, pieces or slices Mushrooms, fresh .25 cup Parmesan Cheese, grated

Directions

Remove sausage from casing, brown and drain. Layer sausage mixed with 1 cup mozzarella onto bottom of lightly greased quiche pan. Thaw drain spinach. In mixing bowl, scramble egg and add ricotta cheese, spinach, garlic, salt, and pepper. Layer ricotta cheese mixture over sausage mixture. Place sliced tomatoes and mushrooms over top and sprinkle with Italian seasoning. Top with 1 cup mozzarella cheese and sprinkle with Parmesan. Bake 350 degrees for 30 minutes or until lightly browned and bubbly. Let set for 10 minutes before cutting to serve.

Serving Size: Six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user HAZEN066.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving