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We’ve turned the corner….

April 4, 2011

…and it finally feels like spring is here.  The days are getting longer, the temperatures aren’t hovering below freezing and baseball is back.  I’ve made it through another winter.  Time to start thinking about lighter, not quite so hearty meals.  This veggie, egg and cheese pie fits the bill perfectly.  It’s a frittata that’s been lightened up by replacing the eggs with Egg Beaters and baking it in the oven instead of starting it on the stove top and just finishing it in the oven.  This means you don’t need to watch is so closely, just let it bake. 

I combined a few leftovers that were sitting in the refrigerator – ricotta and fresh spinach leaves – added canned artichoke hearts and egg beaters and into the oven it went.  Add a side salad and it’s a perfect spring lunch.

Spinach, Artichoke and Ricotta Pie
Serves 6

1 cup rough chopped fresh spinach (about 2 cups before chopping)
1 cup canned artichoke hearts, drained and chopped
8 oz part skim ricotta cheese
1/4 cup grated Parmesan
1 cup Egg Beaters, or 4 eggs

Preheat oven to 400F.  Grease a 9″ round springform pan. 

In a large bowl, combine the ricotta, Parmesan and Egg Beaters.  Add the spinach and  artichoke hearts and stir until combined.  Pour contents of bowl into the prepared springform pan and cook until set, about 40-45 minutes. Cool on a wire rack for 5-10 minutes and serve.

Weight Watchers Points Plus – 3

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