RECIPE: Crustless Spinach Quiche

• 8 eggs or 2 small cartons of egg beaters

• 1/2 container of low fat whipped cottage cheese or fat free ricotta (about 8 oz. total)

• 4 oz. low fat cheddar cheese, shredded

• 4 oz. Cabot chipotle cheddar cheese or pepper jack, shredded

• 1 large red bell pepper, chopped

• 1 medium yellow Spanish onion, chopped

• 1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped); note: you can also use chard or another leafy green

• 1 Tbs. olive oil (or cooking spray)

• Preheat oven to 350 degrees. Coat a large ceramic fluted quiche dish or glass pie dish with cooking spray.
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• Heat olive oil (or cooking spray) in a large nonstick skillet over medium-high heat. Sauté onion until translucent. Reduce heat to medium and add red peppers. Once peppers have softened, add chopped spinach. Sauté until spinach is completely wilted and most of the moisture has cooked off. Cool vegetables slightly.
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• In a large bowl, whisk together egg beaters, cottage cheese and shredded cheeses. Either mix the cooled vegetables into egg mixture or if vegetables are still very warm pour egg mixture over warm vegetables in bottom of quiche dish to prevent hot vegetables from cooking the eggs.
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• Place quiche in center of oven and bake for 45 minutes, or until cheese is bubbling, center is firm and top is golden brown. Cool slightly before cutting into eight wedges and serve warm.