Crustless Spinach Tart
|Vegetable oil spray||1|
|Grated parmesan cheese||1 1⁄2 Tablespoon|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen no salt added chopped spinach||10 Ounce, defrosted and squeezed dry (1 Package)|
|Low fat ham slice||3 , cut into strips|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Egg substitute||3⁄4 Cup (12 tbs) (Equivalent To 3 Eggs)|
|Finely chopped fresh basil/Dried basil||1 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||4 1⁄2 Tablespoon|
Preheat oven to 350° F.
Lightly spray a 9-inch glass pie plate with vegetable oil.
Dust with 1 1/2 tablespoons Parmesan cheese.
Heat olive oil in a nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 1 minute more.
Add spinach and ham, stirring until mixture is evenly blended.
Distribute mixture evenly in bottom of prepared pie plate.
In a bowl, combine remaining ingredients.
Pour on top of spinach mixture and bake 50 to 55 minutes.