Sunday, December 27, 2009
Frittata or Crustless Quiche? EIther Way, Yum!
As the title says, I'm not really sure what this is. A crustless quiche, because I cooked it in the oven and not stove top? Or a frittata, just because there is no crust? I'm not really sure of the definitely and yes, I could google it but I just don't feel like it. In any case, we really enjoyed this vegetarian meal for dinner tonight. We needed it after the typical holiday gorging and I feel much healthier and better after eating this.
2 medium sized potatoes, peeled and sliced thinly
6-7 baby bella mushrooms, sliced
1 bag baby spinach
1 large shallot, chopped
4 oz. shredded cheddar cheese
4 egg whites
1/4 cup 1% milk
Salt & pepper
Olive oil (I used a spray mister)
Preheat the oven to 425. Slice the potatoes and place them on a single layer on a baking sheet. Spray with the olive oil or cooking spray and salt. Bake for 15 minutes.
Meanwhile, saute the shallot in olive oil or cooking spray until softened. Add in the mushrooms and cook with the onion about 5 minutes. Then add in the spinach and cook until wilted. Remove from heat.
Whisk together the milk, eggs and egg whites.
Once the potatoes are done, layer them on the bottom of a pie pan. Top with the spinach mixture, then the grated cheese, and finally pour the egg over the top. Lower the oven temp to 350 and cook 25-30 minutes or until a toothpick comes out clean from the center.