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Prep 20min
Total35min
Ingredients10
Servings4
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Ingredients
1
teaspoon oil
2
cups finely shredded cabbage
1
medium onion, thinly sliced
1
teaspoon dried oregano leaves
1/2
cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
1/2
cup skim milk
2
oz. (1/2 cup) shredded reduced-fat Cheddar cheese
1/4
teaspoon salt
1/2
cup all-purpose or whole wheat flour
1
(9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain*
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Steps
1
Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.
2
In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.
3
Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
180
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
16%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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