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Ideal for a weekend brunch or light supper, this colorful tart will impress your guests. Add whole wheat muffins and a fruit salad for a perfectly easy, nutritious and flavor-packed menu.
1 tablespoon olive oil
1 cup chopped onion
3/4 cup milk
2 tablespoons flour
4 egg whites
1 tablespoon McCormick® Curry Powder
3/4 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Garlic Powder
1/8 teaspoon McCormick® Red Pepper, Ground
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed
1 cup part-skim ricotta cheese
2 tablespoons grated parmesan cheese
Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Remove from skillet. Cool slightly.
Mix milk and flour in large bowl with wire whisk until smooth. Add eggs, egg whites, curry powder, sea salt, garlic powder and ground red pepper; whisk until smooth. Add cooled onion, spinach and ricotta cheese; mix well. Pour into 9-inch deep dish pie plate sprayed with no stick cooking spray. Sprinkle with Parmesan cheese.
Bake 30 to 35 minutes or until top is golden brown and center is set. Let stand 10 minutes before cutting into serving-size pieces.
(Amount per serving)
This was very good. Loved the curry and the kick at the end from the cayenne. Might be good to soak some raisins in the milk and add them to the tart.
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