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Florentine Pie

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Submitted by cg3040

YIELD

6 servings

PREP

15 min

COOK

50 min

READY

70 min

Ingredients

1 ½ 355
CUPS ML RICE
hot cooked
¼ 59
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
tops, chopped
1 1
EACH EACH EGG WHITES *
8 8
EACH EACH EGG WHITES *
1 237
CUP ML CHEDDAR CHEESE
shredded, white
158
CUP ML MILK, SKIM
¼ 59
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
10 289
OUNCES ML/G SPINACH
frozen, thawed and pressed

Directions

Heat oven to 325℉ (160℃).

Pam pie plate, 9 x 1¼ inches.

Mix rice, Parmesan cheese, 1 tablespoon green onion tops and the egg white with fork.

Press mixture evenly on bottom and up side of pie plate.

Do not leave any holes.

Bake 5 minutes.

Beat egg whites untill almost peaking.

Stir in remaining ingredients.

Pour into rice shell.

Bake about 45 minutes or until knife inserted in center comes out clean.

Serve with additional Parmesan cheese if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 274 26% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 300mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 15% Vitamin C 4%
Calcium 24% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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