Skinny Crustless Quiche

1. 1

   Preheat oven to 375 F. Coat a 9-inch pie pan with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   Garnish with sour cream if desired.

7. 7

   Nutrition information per serving (8 servings total): 138 calories, 8g Carbs, 7g Fat, 12g Protein, 1g Fiber, 1g sugar

* Per serving · 4 servings · Values may vary.