1 1/2 c Hot cooked rice 1/4 c Sliced green onions
1/4 c WW FF Parmesan Italian 1/4 t Salt
Topping 1/4 t Ground pepper
1 T Chopped green onion tops 1/4 t Ground nutmeg
1 Egg white 1 pk (10 oz.) frozen chopped
8 Egg whites Spinach, thawed and pressed
1 c Shredded FF white cheese Dry (I used fresh)
2/3 c Skim milk
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 Crocker’s
40th Anniversary Edition Cookbook.
Yields
6 servings