6 oz Mushrooms; sliced
10 oz Spinach; fresh, washed and
-stems removed
2    Eggs
1 ct Cholesterol-free egg replace
-ment; liquid (8 oz.)
1/2 c  Parmesan cheese; grated
1/2 c  Skim milk
1 ts Tarragon; fresh (or 1/2 tsp
-dried)
1/2 ts Black pepper; freshly
-ground
1/4 ts Salt

1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick
cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach
until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and
squeeze spinach to remove excess moisture. Chop spinach lightly, and set
mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the
eggs and defrosted egg replacement, then stir in the grated cheese, milk,
tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on
middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into
16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145
mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.