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Atkins Picnic Tart
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By: lauraburkes
By: lauraburkes
 will you add to the "Atkins Stuffed Peppers" recipe ingredients that there should be 4 large green bell peppers as well?
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Servings: 6
Prep Time: 45 minutes
Cook Time: 50 minutes
Ingredients
1 tablespoon Olive Oil
1/4 cup Red Pepper - Roasted (Jar), drained and chopped
1/2 drained, divided Red Pepper - Roasted (Jar), cut into thin strips
2 cups (about 6 ounces) Cheese - Mozzarella, shredded
1/4 teaspoon Seasoning - Black Pepper
1/2 pound Beef - Ground
1/2 pound Sausage (Italian), hot flavor, casing removed
1 large Eggs
1 teaspoon Garlic, minced
2 tablespoons Cheese - Parmesan (Grated), freshly grated (preferably Parmigiano-Reggiano)
1/2 teaspoon Seasoning - Italian
1 cup Mushrooms, thinly sliced
1 cup Scallions, chopped , with some green portion
1 (10-ounce) package Spinach - Frozen, chopped
1 tablespoon Pine Nuts, toasted (optional)
1/2 cup Tomatoes - Canned (crushed)
2 teaspoons Soya powder
Cooking Directions
Lightly butter sides and bottom of an 8-inch springform pan. Evenly sift bake mix onto sides and bottom of pan; set aside. Cook spinach according to package directions.
Transfer to a strainer. With a spoon, press spinach firmly against sides to remove as much liquid as possible. Set aside.Heat oven to 375F.
Heat a 9-inch cast-iron skillet over medium heat until hot. Crumble in ground beef and sausage. Cook until meat is browned, about 10 to 12 minutes, breaking it apart with a wooden spoon.
Transfer to a colander to drain off any fat. Heat oil in same skillet over medium heat. Add scallions, mushrooms and garlic. Cook until scallions and mushrooms are tender, about 5 minutes, stirring occasionally. Remove from heat.
Stir in browned meat. Add strained tomatoes, 1 cup of the mozzarella and the Italian seasoning, stirring until well combined. Transfer mixture to prepared springform pan, spreading into an even layer with the back of a spoon. Press firmly into pan.
In a medium bowl, lightly beat egg. Add spinach, remaining 1 cup of the mozzarella, the 1/4 cup of the roasted red pepper and the pepper; stir until well combined. Spread over beef mixture, pressing down firmly. Arrange remaining roasted red pepper strips in center; sprinkle Parmesan over top.
Place springform pan on a large baking sheet with a rim.Bake until Parmesan is lightly browned and tart is heated all the way through, 35 to 40 minutes. Remove from oven and let stand 10 minutes on baking sheet.
Run a sharp knife around sides of tart, release the sides of the springform pan and transfer tart to a serving platter. Sprinkle with toasted pine nuts and serve warm or at room temperature, cut into wedges.
Nutritional Information Per Serving:
Net Carbs: 4.0 grams
Fiber: 2.5 grams
Protein: 25.0 grams
Fat: 30.0 grams
Calories: 391
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4 of 5 Stars (3 reviews)
