Spinach Pie (reduced fat)

2 tablespoons butter
3/4 cup chopped onion
2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup 1% milk
1/4 tsp salt
dash ground nutmeg
dash pepper
1 16-oz. carton egg substitute (such as Egg Beaters)
1 10-oz. pkg frozen chopped spinach, thawed and squeezed dry
1 small can mushroom stems & pieces, drained
2 oz. cheddar cheese, shredded
2 oz. parmesan cheese, shredded

You can substitute 8 regular eggs instead of the egg substitute, but the calorie count will be higher.

It is great for breakfast, lunch or dinner; and served hot or cold.

Preheat oven to 350 degrees. Spray a 9-inch pie pan with baking spray, set aside.

In a medium saucepan, melt butter over medium heat; add onions and garlic and saute until onions are soft. Add flour, salt, nutmeg and pepper, stir to coat onions. Gradually stir in milk; cook and stir until sauce is smooth and thickened, 5 - 8 minutes. Remove from heat. Stir in grated cheddar and parmesan cheese until cheeses are melted. Add spinach and mushrooms, stir until evenly incorporated.

Add about 1/3 cup of the egg substitute, stir in until incorporated. Add the rest of the egg substitute and stir until combined. Turn mixture into prepared pie pan; bake in center of oven 40-45 minutes.

Serving Size: 1/8 of 9-inch pie

Number of Servings: 8

Recipe submitted by SparkPeople user MLACEY727.