• 3 Tbs. Passover margarine
• 1 medium onion, chopped
• 1/2 cup celery, chopped
• 1-1/2 cups carrots, grated
• 1/4 cup red bell pepper, seeded and chopped
• 1/4 cup green bell pepper, seeded and chopped
• 10 ounces frozen spinach, cooked and well drained
• 3 eggs, well beaten
• 1/4 tsp. ground nutmeg (optional)
• 2/3 cup matzo meal

Preheat oven to 375°F. Grease or spray 12 muffin tins or ramekins with nonstick Passover cooking spray. Melt margarine in a heavy saucepan over medium high heat. Sauté onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent. Set aside. Place drained spinach in a bowl. Add eggs and nutmeg. Season with salt and pepper to taste. Add sautéed vegetables and matzo meal. Mix thoroughly. Spoon into muffin tins. Bake 35-40 minutes. Cool 10-15 minutes before removing from tins.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 73, fat 3.4g, 40% calories from fat, cholesterol 47mg, protein 3.2g, carbohydrates 8.5g, fiber 2.0g, sugar 2.1g, sodium 85mg, diet points 1.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.2, Lean meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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