2 tbsp. vegetable oil
1/2 c. onion, chopped
8 oz. mushroom, sliced
1 1/4 c. skim milk
6 egg whites
1 tsp. basil, crushed
1/2 tsp. salt
Dash white pepper (optional)
1 (10 oz.) pkg. frozen chopped spinach, thawed and grained
1/4 c. grated Parmesan cheese

In medium skillet heat vegetable oil until hot. Add onion. Saute until golden, about 4 minutes. Add mushrooms. Cool. Combine milk, egg whites, basil, salt and white pepper; set aside. Squeeze out liquid from spinach. Spread cooled mushroom mixture in round or square casserole dish. Add cheese and spinach. Pour milk mixture over all and bake at 375 degrees until knife inserted comes out clean, about 30 minutes. Serve hot.