Spinach, Mushroom & Feta Crustless Quiche

This recipe will work for breakfast, brunch, lunch or even dinner with a side salad and a pretty fruit display on the plate.  It serves 6 so it can be 6 meals as it will reheat nicely in the microwave.

Ingredients:

• 8 ounces fresh mushrooms
• ½ teaspoon minced garlic
• 10 ounces fresh baby spinach
• 6 large eggs
• 1 cup non-fat milk
• 2 ounces feta cheese crumbles
• ¼ cup grated parmesan
• ½ cup Trader Joe’s shredded lite mozzarella cheese
• Sea salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees
2. Rinse mushrooms and slice thin
3. Rinse spinach if it is not pre washed
4. Coat a non-stick skillet with spray olive oil (I use my Misto)
5. Place the sliced mushrooms and minced garlic in the skillet and sprinkle with a bit of sea salt and pepper
6. Turn the heat to medium high and sauté the mushrooms until they release all of their moisture and no more water remains in the bottom of the skillet (around 5 minutes)
7. Spray a pie pan with spray olive oil.
8. Add spinach to the bottom of the pan, spreading out to cover
9. Next add the cooked mushrooms and crumbled feta

10. In a medium bowl whisk together 2 whole eggs and 4 egg whites (or use a total of 4 whole eggs if you like) until fairly smooth.

11. Add milk, parmesan and a little touch of pepper.

12. Whisk to combine and pour over the spinach mushrooms and feta cheese

13. Sprinkle the shredded mozzarella cheese over the top.

14. Bake in preheated oven until it is golden brown on top and the center is solid, around 45 minutes.

15. Slice and serve hot

Nutrition :  Makes 6 servings each with around

• 135 calories and
• 15 grams of protein