No-Crust Spinach Pie
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mushrooms
|
*
|
| 1 | cup |
sweet red bell peppers
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | package |
spinach
frozen, drained |
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mushrooms
|
*
|
| 237 | ml |
sweet red bell peppers
|
|
| 453.6 | g |
ricotta cheese
|
|
| 1 | package |
spinach
frozen, drained |
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Sauté the mushrooms and red peppers.
Cool.
Blend all ingredients together.
Pour into a buttered 13x9 inch pan.
Bake at 350℉ (180℃) F for 40 minutes.
