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Breakfast - Dill Spinach Quiche w/ Cheese + Mushrooms, crustless

Source of Recipe

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Recipe Link: diabeticgourmet.com/recipes

Breakfast - Dill Spinach Quiche w/ Cheese + Mushrooms, crustless

10 ounces fresh spinach
2 teaspoons vegetable oil
1 teaspoon minced garlic
3/4 cup chopped onions
3/4 cup chopped mushrooms
2/3 cup 5% ricotta cheese
2/3 cup 2% cottage cheese
1/3 cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
1 whole egg
1 egg white
3 tablespoons chopped fresh dill (or 2 teaspoons dried)
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F. Spray an 8-inch
springform pan with vegetable spray.

Wash spinach and shake off excess water. In the water
clinging to the leaves, cook the spinach over high heat just
until it wilts. Squeeze out excess moisture, chop and set aside.

In large nonstick skillet, heat oil over medium heat;
add garlic, onions and mushrooms and cook for 5 minutes
or until softened. Remove from heat and add chopped spinach,
ricotta, cottage cheese, Cheddar cheese and Parmesan cheese,
whole egg, egg white, dill and pepper; mix well. Pour into
prepared pan and bake for 35 to 40 minutes or until knife
inserted in center comes out clean.
Yield: 6 servings

Nutritional Information Per Serving (1/6 of recipe):
Calories: 177, Carbohydrate: 7 g, Fiber: 2 g,
Protein: 14 g, Fat: 10 g, Sodium: 302 mg, Cholesterol: 62 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat