- Total Time
This is a delicious, low-calorie brunch or vegetable dish. Any dark green, such as kale or escarole, can be substituted for spinach.
canned cannellini beans15 ½ oz, rinsed and drained
chopped frozen spinach10 oz, thawed
part-skim ricotta cheese¾ cup(s)
fat free egg substitute¼ cup(s)
table salt1 ½ tsp
black pepper½ tsp
olive oil2 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, chopped
fresh mushroom(s)8 oz, sliced
reduced-calorie bread3 slice(s), torn in small pieces
grated Parmesan cheese2 Tbsp
- Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
- In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
- Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.