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1
Preheat oven to 375 F. Coat a 9-inch pie pan with cooking spray.
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2
In a skillet over medium heat, cook bacon cubes until crisp. Remove bacon from skillet to drain on a paper towel. Remove most of the bacon grease from the pan but leave enough to cook remaining vegetables in, 2-3 teaspoons at most.
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3
Add diced onions and garlic into the skillet and cook until soft (about 2 minutes). Add diced red potato and cover with a lid. Cook until potato becomes soft, stirring occasionally. Remove lid and add spinach and mushrooms until both are tender and mushrooms are slightly browned. Remove skillet from heat.
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4
While the spinach and mushrooms are sauteing, in a large bowl whisk eggs, egg whites, milk, shredded cheese, pepper and salt until well combined.
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5
Pour egg mixture into the prepared pie pan. Evenly sprinkle black beans and vegetables/potatoes into the egg mixture. Put pan into the oven. Bake for 30-35 minutes until the middle is set and the top is beginning to brown. Remove from oven. Allow it to sit for 5-10 minutes before slicing.
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6
Garnish with sour cream if desired.
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7
Nutrition information per serving (8 servings total): 138 calories, 8g Carbs, 7g Fat, 12g Protein, 1g Fiber, 1g sugar
