2 teaspoons olive oil
1 onion, chopped
1 (7-ounce) container baby spinach
2 large eggs
2 egg whites
1/2 cup low-fat (1%) milk
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 cup reduced-fat shredded Swiss cheese
3 slices bacon, cooked and crumbled (about 2 tablespoons)
Preheat the oven to 375°F. Spray a 9-inch glass pie plate with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and cook, stirring, until the spinach is wilted and any liquid is evaporated, 2 – 3 minutes.
Whisk the eggs and egg whites in a large bowl until lightly beaten. Whisk in the milk, ricotta, salt, cayenne, and nutmeg until blended. Stir in the spinach mixture, cheese, and bacon until well combined.
Pour into the prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35 – 40 minutes. Let stand 10 minutes before slicing.
Nutritional Information: Per Serving: 145 Cal (43% from Fat, 36% from Protein, 20% from Carb); 13 g Protein; 7 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 7 g Carb; 1 g Fiber; 4 g Sugar; 292 mg Calcium; 1 mg Iron; 422 mg Sodium; 98 mg Cholesterol
Original Recipe by Paula Deen: Spinach and Bacon Quiche
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 15 min
Cook Time: 45 min