Page 90 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

1 (10-oz.) pie crust, 1. Preheat the oven to 450°F.
premade or frozen
2. Thaw the pie crust according to the package
1 tbsp. Dijon mustard
directions. Prepare a 10-inch slightly greased
springform pan. LUNCH
FILLING:
4 tbasp. butter 3. Place the crust in the pan, pressing into the
9 oz. frozen spinach, bottom and up the sides. Spread the mustard over
thawed and well the bottom of the crust and bake 9–11 minutes or
drained until the crust is lightly browned. Cool on a wire

½ cup red onion, rack.
peeled and diced
4. Reduce the oven temperature to 350°F. THE MEDITERRANEAN REFRESH
¼ cup chopped, dry
(not oil-packed) sun- 5. Melt the butter in a large skillet over medium-
dried tomatoes low heat.

1 tsp. dried Italian 6. Add the spinach, onion and sun-dried
seasoning tomatoes. Cook and stir for 5 to 7 minutes or

½ tsp. dried oregano until the onion is crisp-tender. Remove from the
leaves heat, then add the Italian seasoning, oregano,
¼ tsp. garlic powder garlic powder and salt. Mix well.

¼ tsp. salt 7. In a large bowl, combine the eggs and cheese.
Mix well. Stir in the spinach mixture until well
4 eggs, beaten
combined.
2 cups shredded
mozzarella cheese 8. Spoon evenly into the partially baked crust, and
bake for 25 to 35 minutes or until golden brown
on top.
9. Allow to stand for 10 minutes before removing
from the pan and slicing.

NUTRITION DATA FOR 1 SERVING:
Calories 499kcal Sodium 810mg
Total Carbohydrates 29g Potassium 317mg
Protein 19g Dietary Fiber 4g
Total Fat 35g Sugars 3g
Saturated Fat 14g Vitamin A 114% Daily Value
Polyunsaturated Fat 5g Vitamin C 20% Daily Value
Monounsaturated Fat 12g Calcium 38% Daily Value
Trans Fat 2.2g Iron 19% Daily Value
Cholesterol 181mg

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