Portion Size: ¾ C.

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 cups Egg Substitute
1 cup shredded reduced fat Swiss Cheese
1 cup nonfat milk
1 (14 oz.) package fresh spinach	Washed and stems removed
4 cups bread, cubed	May use whole grain bread
1 onion, diced	Wash, peel and dice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 can (14.5 oz.) diced tomatoes, drained or 2 cups fresh diced
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon oregano

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 375°F. Spray a baking dish and large skillet with cooking spray; set aside
2	Combine Egg sub., milk, bread, 1/4 cup cheese, garlic powder, oregano, basil and pepper in large bowl
3	Toss until bread is coated well.
4	Heat skillet over medium-high heat. Add onion; cook 4 minutes or until lightly browned, stirring occasionally. Add spinach; cook and stir until wilted.
5	Add spinach mixture to Egg Beaters mixture; stir to combine
6	Gently stir in drained tomatoes just until combined.
7	Place mixture in dish; top with remaining 3/4 cup cheese
8	Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.	Cook until internal  end temperature is 160 ° degrees F.
9	Cut into square pieces and serve.