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Focaccia-Vegetarian

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

40 min

Ready

50 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each bread
frozen, or 1 each recipe for focaccia dough
* Camera
½ pound spinach
cooked, drained
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½ pound mushrooms
sliced
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2 cups ricotta cheese
low-fat
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4 ounces mozzarella cheese
low-fat
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¼ cup parsley leaves
fresh,
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1 each egg whites
or egg substitute
* Camera

Ingredients

Amount Measure Ingredient Features
1 each bread
frozen, or 1 each recipe for focaccia dough
* Camera
226.8 g spinach
cooked, drained
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226.8 g mushrooms
sliced
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473 ml ricotta cheese
low-fat
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115.6 ml/g mozzarella cheese
low-fat
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59 ml parsley leaves
fresh,
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1 each egg whites
or egg substitute
* Camera

Directions

Drain ricotta cheese.

Roll dough to 12x9 rectangle.

Spread with spinach, then ricotta, then mushrooms, then mozzarella cheese.

Roll up.

Seal edges with egg white or egg substitute.

Form into circle and seal circle ends with egg white or egg substitute.

Brush top with egg.

Bake at 350℉ (180℃) for about 40 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 10257% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 138mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 60% Vitamin C 18%
Calcium 21% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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