Tomato Florentine

Entree

INGREDIENTS

1 (10 oz) package frozen chopped spinach, thawed
1/4 cup (1 oz) grated Parmesan cheese
2 tablespoons olive oil, divided
2 tablespoons panko breadcrumbs
1 medium onion, chopped
4 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 (28 oz) cans whole tomatoes, drained & coarsely chopped

INSTRUCTIONS

Drain spinach well, pressing between paper towels.
Combine Parmesan cheese, 1 tablespoon olive oil, and 2 tablespoons breadcrumbs in a small bowl.
Cook onion in remaining 1 tablespoon hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.
Place tomatoes in a 9 inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
Bake at 400 degrees for 25 minutes or until golden brown. Serve immediately.

NOTES

Makes 4 servings Nutrition Information 350 calories, 9 grams fat, 5 mg cholesterol, 1240 mg sodium, 50 grams carbohydrate, 5 grams fiber, 11 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 350 calories, 9 grams fat, 5 mg cholesterol, 1240 mg sodium, 50 grams carbohydrate, 5 grams fiber, 11 grams protein