Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 55 min
Prep Time: 15 min | Cook Time: 40 min
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Calories per serving: |
241 |
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Total Fat 13.3g |
20% |
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Cholesterol 252mg |
84% |
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Sodium 482mg |
20% |
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Calories per serving: |
241 |
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% Daily Value* |
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Total Fat 13.3g |
20% |
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Saturated Fat 4.8g |
24% |
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Cholesterol 252mg |
84% |
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Sodium 482mg |
20% |
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Total Carbohydrate 7.0g |
2% |
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Dietary Fiber 2.3g |
9% |
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Protein 25.0g |
35% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 Tbsp. olive oil
- 1 shallot, minced
- 1 (6 oz.) package fresh baby spinach
- 1 cup cooked small shrimp
- 1 cup quartered artichoke hearts, chopped
- 1/2 cup grated parmesan cheese
- 1/4 tsp. nutmeg
- 1/8 tsp. white pepper
- 4 large egg whites
- 4 large eggs
- 1/3 cup 2% reduced fat milk
Step by Step:
- Preheat oven to 350°F.
- Cook shallot in hot oil in a 10-inch non-stick ovenproof skillet over medium heat 3 minutes or until tender but not browned. Raise heat to medium-high and stir in spinach and cook 4 minutes, or until wilted and water has evaporated. Stir in shrimp and next 4 ingredients.
- Beat egg whites in a large mixing bowl until foamy; whisk in eggs and milk. Pour over spinach mixture in skillet. Bake at 350° for 25 minutes or just until set. Let stand 3 minutes before cutting into 8 wedges.
