Ingredients:

  • 2 eggs lightly beaten
  • 1 cup low-fat cottage cheese
  • 1 cup shredded low-fat mozzarella
  • 1 tbs minced fresh parsley
  • 1 tsp canola oil
  • 8 ounces fresh mushrooms, thinly sliced
  • 2 tsp fresh lemon juice
  • 1/4 tsp freshly ground pepper
  • 10 ounces fresh spinach, chopped
  • 1/8 tsp grated fresh nutmeg
  • 1 tbs minced fresh chives
  • 1/4 cup minced fresh dill


Directions:

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl combine eggs, cottage cheese, mozarella and parsley. Mix well and set aside.
  3. In a large skillet, heat oil over medium heat. Add mushrooms, lemon juice and pepper. Saute until mushrooms are tender and the liquid has evaporated. Add spinach and nutmeg; cover and saute for 1 minute. Remove cover and saute another 2 minutes or until spinach is cooked. Remove from heat and stir in chives and dill. Cool slightly.
  4. Combine vegetables with the egg mixture and pour into a 9 inch pie pan.
  5. Bake for 25 – 35 minutes until lightly browned on top.
  6. Remove from the oven and let cool for 5 minutes before serving. Cut into wedges.