Beet-Top Crustless Quiche - 15g Carbs, 1g Fiber, 5g Sugar
From: Vegetarian Times Issue: May 1, 2008 p.82
Edible beet tops are the free prize that comes with the colorful
root vegetable. This entree calls for about the amount of greens
you'd get from a one-pound bunch of beets, but it can also be made
with spinach, Swiss chard, or other leafy greens.
1 Tbsp olive oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp)
4 cups beet greens, stems trimmed and coarsely chopped
3 large eggs
1/2 cup all-purpose flour
1/2 tsp baking powder
1 1/2 cups low-fat milk
1/4 cup grated Parmesan cheese
1. Heat oil in pot over medium heat. Add onion, and saute 5 to 7 minutes,
or until softened. Stir in garlic, and cook 30 seconds, or until fragrant.
Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and
cook 7 to 10 minutes, or until beet greens are tender. Season with salt
and pepper. Cool 10 minutes.
2. Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or
8-inch glass pie dish with cooking spray. Whisk eggs in large bowl
1 minute, or until frothy. Whisk in flour and baking powder until no
lumps remain. Whisk in milk, and season with salt and pepper. Stir
Parmesan cheese and beet green mixture into egg mixture. Spread in
prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.
Serves: 6
Nutrition per Serving:
152 Calories, 6.5g Total Fat, 2g Saturated Fat, 112mg Cholesterol,
8g Protein, 448mg Sodium, 15g Carbs, 1g Fiber, 5g Sugars
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