Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        mushrooms -- sliced
  10      ounces        spinach -- fresh, washed and
                        -- stems removed
   2                    eggs
   1                    ct cholesterol-free egg replace ment -- liquid (8 oz.)
     1/2  cup           parmesan cheese -- grated
     1/2  cup           skim milk
   1      teaspoon      tarragon -- fresh (or 1/2 tsp
                        -- dried)
     1/2  teaspoon      black pepper -- freshly ground
     1/4  teaspoon      salt

Preparation:

1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander,~ and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges.

Nutritional Information:

55 calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g. saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.