Crustless Spinach Quiche

1 T olive oil
1 onion, diced
1-2 diced tomatoes (or half a 14 oz can)
5-6 chopped mushrooms (fresh is best but canned works ok)
8 C washed and chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed and drained
2 eggs and 5 egg whites, beaten
2 C shredded cheese (I just use what I have, mozzarella and pepper jack are my favorites.
1/4 t salt
1/8 t ground black pepper
1/4 t garlic powder
1/8 t crushed red pepper



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pie pans. (or you can use muffin tins)
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach, mushrooms, and tomatoes and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, pepper, garlic powder, and red pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.