1 tbsp. chicken broth
1 med. onion, finely chopped
1 med. red pepper, finely chopped
1 garlic clove, finely chopped
2 egg whites
1/3 c. skim milk
1/8 tsp. ground pepper
1/8 tsp. basil
2 c. fresh spinach, cooked & drained
1 c. cooked rice

Saute the onion, red pepper and garlic in chicken broth, until lightly browned. Set aside. Combine egg whites, milk, pepper and basil and stir well. To this mixture add the spinach, rice and sauteed vegetables. Mix well. Spoon mixture into a baking dish that has been coated with vegetable cooking spray. Bake at 350 degrees uncovered for 30 to 35 minutes or until thoroughly heated. Serves 4.

Nutrient Analysis per serving: Calories: 80, Cholesterol: 0 mg., Sodium: 0 mg., Carbohydrates: 11 grams, Protein: 3 grams, Fat: 0.8 grams, (0% of calories from fat).