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Cook: 38 min
You Will Need
1 tablespoon olive oil
2 medium leeks, white part only, halved lengthwise, thinly sliced, and rinsed
1 box (10 ounces) chopped spinach, thawed and squeezed dry
1 cup cooked long-grain white rice
3 large eggs
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
What to Do
1. In medium nonstick skillet over medium heat, heat oil. Add leeks. Saute until softened, about 8 minutes. Set aside.
2. Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick Cooking spray.
3. In medium bowl, combine leeks, spinach, rice, eggs, 3/4 cup Parmesan, marjoram, salt, and pepper. Spoon into Prep:ared plate and smooth top. Sprinkle with remaining 3/4 cup Parmesan.
4. Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.
Serves: 6
Nutrition Information
Per serving: 174 calories, 11 g protein, 13 g carbohydrates, Bgfat, 4 g saturated fat, 117 mg cholesterol, 2 g fiber, 524 mg sodium
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