Italian Flavors Abundant In Easy-To-Fix Spinach Torta

Simple, elegant and packed with pleasing Italian flavors, this Spinach Brunch Torta is a delicious way to greet Easter morning. You can throw it together in minutes and eat it about an hour later.

Spinach Brunch Torta

1 (16-ounce) package frozen leaf spinach, thawed and drained

1 onion, chopped (about 1 cup)

4 cloves garlic, minced or crushed through a press

1/4 cup plus 1 teaspoon olive oil, divided

6 slices whole-wheat bread, cut into 1/4-inch cubes

1 tablespoon Italian herb seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

1 (16-ounce) carton liquid fat-free egg substitutes

1 cup 1-percent milk

1/2 cup grated Parmesan cheese

Heat oven to 350 degrees. Lightly coat a 9- by 13-inch baking pan with nonstick cooking spray. Set aside.

Squeeze the excess water from the spinach. With a sharp knife, coarsely chop the spinach.

Heat the 1 teaspoon of olive oil in a 12-inch nonstick skillet and add the spinach, onion and garlic. Cook over medium heat for 3 to 4 minutes, or until the onion is soft and transparent. Set aside.

Layer the cubed bread in the prepared pan and top evenly with the spinach and onion mixture. Sprinkle the Italian herb seasoning, salt, pepper and nutmeg evenly over the spinach.

In a separate container, combine the fat-free egg substitutes, milk and remaining 1/4 cup olive oil and pour this evenly over the spinach and bread mixture. Sprinkle the Parmesan cheese evenly on top.

Bake for 50 minutes, or until golden brown.

Yield: 12 servings.

Nutrition information per serving: 140 calories, 7 grams fat (45 percent fat calories), 9 grams protein, 12 grams carbohydrate, 4 milligrams cholesterol, 313 milligrams sodium.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - On the Light Side