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Spinach and ricotta breakfast pie

6 SP freestyle, 7sp/5pp per slice
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Drizzle

Ingredients

  • 1 package pillsbury reduced fat crescent rolls
  • 1.5 cups fresh chopped spinach
  • 3 eggs
  • 3 egg whites
  • β…“ cup light ricotta cheese
  • ΒΌ cup skim milk
  • β…“ cup reduced fat shredded mozzarella cheese
  • Dash of salt & pepper

Instructions

  • Preheat oven to 350F.
  • Using an 8 inch round pie plate, shape your crescent dough into a pie shell, this will involve a little breaking of dough pieces to form your pie shell. Please note* in other "pie" type recipes that I use the pillsbury dough I pre-bake the dough for 5 minutes or so, I did in this case but it does not need it, my edges were very dark, the eggs need a long time to bake so it is plenty of time for the dough to bake as well, so do not pre-bake your dough.
  • In a bowl whisk your eggs, egg whites and milk together, add in your ricotta cheese, mozzarella and salt and pepper. Stir in your chopped spinach.
  • Pour into your dough pie shell and bake in oven for 40-45 minutes, until the eggs are set.
  • Cut into 6 slices. 6 SP freestyle, 7 smart points per slice or 5 points plus (old WW program)
  • Nutritional info per slice (not incl spinach) Calories 196..Fat 9.5g..Saturated fat 3.8g...Carbs 18.7g...Fiber 0g...Sugars 5.1g...Protein 10.9g