Crustless Spinach and Mushroom Quiche

Prep time: 15 mins
Cook time: 30 mins
Servings: 8 
Macros per serving: 72 cals 2gF/2.4gC/10.6gP

3 whole eggs
4 eggs whites (3/4 C liquid egg whites)
1.5 C fat free mozzarella cheese
~tbs olive oil
1/4 C fat free milk
1/2 medium onion, diced
1/2 C sliced baby portobello mushrooms
2 handfulls spinach
Salt & pepper to taste

Directions:1. Preheat oven to 375 F. Lightly grease a 9" pie pan (or cookie/brownie pan).

2. In a medium sauce pan, heat olive oil and add onions and mushrooms. Cook until onions are clear, stirring often. Add in fresh spinach, one handful at a time, and cover to steam. 

3. In a large mixing bowl, whisk the whole eggs and egg whites. Once smooth, add in cheese, salt and pepper. Stir in the spinach mixture. Pour into lightly greased pan.

4. Cook until eggs are fluffed, about 30 minutes.