1 tablespoon butter
2 tablespoon flour
1 cup milk, skim
1/2 cup chicken broth(or vegetable broth)
100g penne or macaroni –cooked
1 cup cooked chopped spinach — drained
1 cup grated paneer
80g shredded mozzarella cheese(or substitute amul cheese)
2 eggs (vegetarians can substitute 1/2 cup milk)
2 tablespoons grated parmesan cheese
Gradually stir in milk and chicken broth. Reduce heat to medium-high and cook, stirring constantly until mixture thickens slightly, about 3 minutes. Add pasta and spinach and stir well to combine; set aside.
Preheat oven to 350F degrees.
In medium mixing bowl combine paneer, eggs, and half the Parmesan cheese; add spinach mixture and stir to combine. Spray 1 quart casserole with nonstick cooking spray and add spinach-cheese mixture to casserole. Sprinkle with remaining cheeses and bake until cheeses are melted, about 20 minutes.
Spinach and Mushroom Frittata(adapted from http://www.allrecipes.com/)
300g chopped cooked spinach, squeezed thoroughly to remove liquid
1 cup low fat paneer cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped mushrooms
1/2 cup finely chopped green onions
1/4 teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste
1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
This one is for meat lovers