2 cups torn fresh spinach (about 4 oz.)
2 slices whole wheat bread, cubed (about 1 1/2 cups)
1 cup chopped fresh tomato (about 1 medium)
1 teaspoon Italian seasoning, crushed
1 cup skim or low-fat (1%) milk
1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese
For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 tablespoon of the cheese.
Bake in preheated 350 degree F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
For baking pan: Layer entire amounts of all ingredients as above in sprayed 8 x 8 x 2-inch baking pan. Bake as above.
Nutritional information for 1 serving of 1/4 recipe using skim milk: 175 calories, 8 gm total fat, 218 mg cholesterol, 238 mg sodium, 469 mg potassium, 14 gm total carbohydrate, 13 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus, zinc