Spinach and Ricotta Breakfast Pie

[6 points per 6th of pie] Similar to a quiche, this is full of spinach and cheese and makes a great low point breakfast dish.

Information

Makes: 1 pie, 6 slices
Source: Drizzle Me Skinny
Prep: 10 min    Cook: 45 min

Ingredients

1 pkg	Pillsbury® Crescent Rolls reduced fat
1½ cup	fresh spinach, chopped
3 large	eggs
3 large	egg whites
⅓ cup	fat-free ricotta cheese, shredded
¼ cup	fat free skim milk
⅓ cup	part-skim mozzarella cheese, shredded
	salt, to taste
	pepper, to taste

Instructions

1. Preheat oven to 350F.
2. 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: do not pre-bake your dough as the eggs need enough time to bake that the crust will bake properly as well.
3. 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.
4. Pour into your dough pie shell and bake in oven for 40-45 minutes, until the eggs are set.
5. Cut into 6 slices, serve warm.

Notes

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