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*
Preparation
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.
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.
Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.
