This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
INGREDIENTS
- 8 oz button mushrooms ($1.99)
- 1 clove garlic, minced ($0.08)
- 10 oz box frozen spinach, thawed ($1.09)
- 4 large eggs ($0.83)
- 1 cup milk ($0.39)
- 2 oz feta cheese ($0.87)
- 1/4 cup Parmesan, grated ($0.39)
- 1/2 cup shredded mozzarella ($0.50)
- Salt and pepper to taste ($0.05)
INSTRUCTIONS
- Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
- Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
- Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
