Carrot and Spinach Slice

Difficulty | Serves 6 | Book 4

Ingredients
Nutrition

1 teaspoon crushed garlic (in jar)
½ cup onion diced
cooking spray
1 x 150g packet fresh baby spinach leaves
2 whole eggs
3 egg whites
1 x 35g packet salt-reduced French Onion soup
2 tablespoons finely grated parmesan cheese (Kraft®)
½ cup (50g) 30% reduced fat tasty cheese freshly grated
3 cups carrot grated
¾ cup self-raising flour
pepper
extra ⅓ cup (33g) 30% reduced fat grated tasty cheese

Per serve
Fat	Total	6.5g
	Saturated	3.6g
Fibre		3.6g
Protein		12.8g
Carbs	Total	20.6g
	Sugar	4.8g
Sodium		593mg
Kilojoules		800 (cals 192)
GI Rating		Medium

Method

Preheat oven 180ºC fan forced.

Sauté garlic and onion in a large non-stick frypan that has been generously coated with cooking spray for 2 minutes.
Add spinach and cook until spinach just starts to wilt.
Beat eggs and whites in a large mixing bowl using an electric beater.
Add dry soup mix, parmesan cheese, ½ cup tasty cheese and grated carrot and beat together.
Add in spinach mix and combine.
Fold flour into mix until combined well. Pepper to taste.
Coat a quiche dish with cooking spray then spread mixture into dish. Sprinkle extra ⅓ cup tasty cheese over top. Bake 45 minutes or until browned and firm in centre.

Suitable to be frozen.