Crustless Spinach Cheddar Quiche

Laurie (Lawson) Robbins

Makes four servings

2 teaspoons olive oil
1 medium yellow onion, finely chopped
1 16 oz. package frozen chopped spinach (only slightly defrosted)
( any vegetables can be tossed into this quiche, just adjust amount of spinach)
1 & ½ cups grated light cheddar cheese (about 6 oz.)
6 large egg whites
1 large egg
¼ cup fat free cottage cheese
¼ teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
1/8 teaspoon grated nutmeg

Preheat oven to 375 degrees. Coat a 9 inch pie plate with nonstick cooking spray. Set aside.
In nonstick skillet over medium high heat, heat oil. Add onion and cook, stirring for five minutes, or until translucent. Add spinach and stir until moisture has evaporated, about three or so minutes. Sprinkle cheese evenly in prepared pie plate. Top with spinach mixture. In medium bowl, whisk together egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture over spinach.
Bake for 30 to 40 minutes, or until set. Let stand for five minutes, then cut into wedges and serve.