Florentine Pie (Lacto/ovo)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 egg white
- topping
- 1/4 ts salt
- 8 egg whites
- 1/4 ts ground pepper
- 1/4 c green onions sliced
- 2/3 c skim milk
- spinach, thawed and pressed
- 1/4 c ww ff parmesan italian
- 1 c shredded ff white cheese
- dry (i used fresh)
- 1 1/2 c hot cooked rice
- 1/4 ts ground nutmeg
- 1 tb chopped green onion tops
- 1 pk (10 oz.) frozen chopped
- Carbohydrate 31.4120927604167 g
- Cholesterol 1.10326666666667 mg
- Fat 0.8215805625 g
- Fiber 1.21863176914056 g
- Protein 33.67837515625 g
- Saturated Fat 0.1428732875 g
- Serving Size 1 1 Serving (422g)
- Sodium 548.181079166667 mg
- Sugar 30.1934609912761 g
- Trans Fat 0.477947095833333 g
- Calories 268 calories
Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan cheese, 1 tbl green onion tops and the egg white with fork. Press mixture evenly on bottom and up side of pie plate. DO NOT leave any holes. Bake 5 minutes. Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired. 6 servings. This is something I made last week from adapting from Betty Crockers 40th Anniversary Edition Cookbook. Posted by Z3MAX@ttacs1.ttu.edu to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
