Ham & Spinach Tart |
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| Ingredients: | ||||||||||||||||||||||||||
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Vegetable oil spray 1 ½ tablespoons shredded or grated Parmesan cheese 1 teaspoon olive oil 1 large onion, finely chopped 2 medium garlic cloves, minced 10-ounce package frozen chopped spinach, thawed and squeezed dry 3 slices (1/2 ounce each) lower-sodium, low-fat cracked-black-pepper ham, cut into strips 1¼ cups fat-free milk Egg substitute equivalent to 3 eggs ¼ cup plus ½ tablespoon all-purpose flour 1 tablespoon finely chopped fresh basil or 2 teaspoons dried, crumbled ½ teaspoon pepper Dash of nutmeg |
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| Preparation: | ||||||||||||||||||||||||||
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Preheat the oven to 350 degrees F. Lightly spray a 9-inch glass pie pan with vegetable oil spray. Dust with 1 ½ tablespoons Parmesan. Heat a medium nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the onion for 2 to 3 minutes, or until soft, stirring occasionally. Stir in the garlic. Cook for 1 minute, Stir in the spinach and ham. Spread the mixture evenly in the pie pan. In a medium bowl, whisk together the remaining ingredients. Pour over the spinach mixture. Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean. |
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